Sarcocornia is a perennial halophytic plant, found in salt marshes and saline areas, especially along the Atlantic and Mediterranean coasts. It differs from its “cousin” Salicornia by its more woody and branched structure, which gives it greater resilience and an elegant, almost sculptural appearance. Its stems are thin and jointed, deep green in color, and may take on reddish tones at the end of the season, creating a striking visual contrast.

In terms of flavor, it reveals the same maritime signature: saline, mineral and fresh, but with greater persistence on the palate and a firmer texture, less juicy 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 saline environments, gives it an authentic character, increasingly valued in haute cuisine. It is used as a living garnish, a fresh element or a finishing touch for fish, seafood and delicate meat dishes. It works beautifully raw in salads or ceviches, lightly blanched as a side, or even pickled to extend its shelf life.

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

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