Glasswort: A Variable Slimming Veggie!
Soft, crunchy, and low-calorie bog beans can be cooked like a vegetable or used as a seasoning. But watch out for salt.
Tired of green beans? Try Salicornia! Also called "pickle" or "sea bean," this wild plant that grows in the salt marshes of the Atlantic coast and the English Channel is gaining recognition as a mine of vitamins, minerals and trace elements. Elements, including iron (very valuable for women) and anti-
stress magnesium. Rich in water (92%) and therefore low in calories (14 kcal / 100 g), it is a slimming ally. The only downside is its salt content: 1 gram per 100 grams! But we can sweeten the glassy herbs in cold water to reduce this unusual contribution. And on the day we consume it, we slow down as much as possible on the salt shaker and carbonated foods (cold meats, bread, etc.).
Glasswort: in a jar, plain or candied
From May to September, it is sold fresh at fishmongers. But it is found all year round in jars, plain or pickled as a seasoning. Thus, there is an original alternative to cucumber (Salicornes in marinade, Trésor des region) or vinaigrette to enhance exotic pasta or rice salads (apple cider vinegar with Salicornia, Christine Le Tennier) or even iodine-flavored mustard to add a touch to vinegar, meat and fish (Salicorn mustard, desserts). from the marshes).
Salicornia: quick cooking
Young stems are eaten as green vegetables or in mixed salads, omelettes ... Cooking is quick: a few minutes in boiling water are enough. They can also be sautéed in a skillet with butter, garlic, and parsley to accompany fish, meat, or poultry. In soup, with twice its weight than half-cooked potatoes, plus a little butter and pepper, it's a real treat!