Sarcocornia is a perennial halophyte plant found in salt marshes and saline areas, particularly along the Atlantic and Mediterranean coasts.

It differs from its “cousin” Salicornia by its more woody and branched structure, which gives it greater resistance and an elegant, almost sculptural shape.

Its stems are thin and jointed, with a deep green hue that can turn reddish at the end of the season, creating a striking visual contrast.

In terms of flavour, it bears the same maritime signature: saline, mineral, and fresh, but with greater persistence on the palate and a firmer texture, less succulent than Salicornia. When chewed, Sarcocornia offers a unique vegetal crunch, almost herbaceous, that balances the intensity of iodine with subtle earthy notes.

Its rustic origin, adapted to extreme salinity environments, gives it an authentic character that is increasingly valued in haute cuisine.

It is used as a live garnish, a freshness element or finishing touch for fish, seafood, and delicate meat dishes. It works beautifully raw in salads or ceviches, lightly blanched in sides, or even pickled to extend its shelf life.

More than just a vegetable, Sarcocornia is a maritime terroir ingredient: it translates entire landscapes into a single sprig and invites the dish to speak the language of the coast.
It is pure, vibrant, natural sophistication at the service of gastronomic creativity.