A few days ago, while birding on Green Point in Phippsburg, I photographed this stunning plant. The top photo is the same plant, just not as mature as the one on the bottom. It was growing on a sandbar along the shore on what would be considered tidal marsh amongst eel grasses and Sea Lavender. I just thought it was pretty, but it turns out to be a complex and useful plant. Put it this way, if you ever wind up on the moon or a desert island with me, you'll thank your lucky stars.
Sarcocornia is a subfamily member of the genus Salicornia, a large family of salt-tolerant succulents. The taxonomy of this family is difficult and controversial because the morphology of the plants is very similar. You've really got to be a botanist to sort it out. Though many authors disagree, the plants are generally separated based on the flower structure and whether they are perennial or shrubby, versus annual. The botanical name has changed several times because the the separation of Sarcocornia from Salicornia was not generally accepted until after the start of the 21st century. In 2001, it was called Salicornia perennis; in 2004 it was called Arthrocnemun perenne, and in 2006 it was called Sarcocornia perennis. Next year? Who knows! I for one, can hardly stand the drama. Don't you just hate it when botanists fight? It's like that show Jersey Shore for God's sake! I only bothered to tell you because all that made looking up about this pretty, red plant very difficult. I've saved you a load of work there. See? You're already glad you are on the desert island with me; I can tell.
The genus names come from the Greek, 'sarco,' meaning flesh, and the Latin, 'cornia,' meaning horn, and 'sal,' which is salt. That's easy enough to remember, no? Thankfully, the common names are delightful and memorable. Called Saltwort, Glasswort, Samphire, Sandfire, Sea Beans, Chickenclaws and Mouse Nipples, it's edible. The name "Glasswort," comes from the soda-rich ashes left after burning the plant which were used in early glass and soap making. According to some references, it's also being considered as a biofuel as the seeds are high in oils. Salicornia not only grows on salt marshes, but grows in deserts and can be irrigated with salt water. It is also used as fodder for cattle, sheep and goats and in Sri Lanka, it is used to feed donkeys. What could be more useful than that?
They are also edible and a common food stuff in Brittany where they pickle it. The vernacular name ‘samphire’ comes from ‘sampere,’ an early English name from the French ‘herbe de St.Pierre.’ I thought 'Sandfire' came from the flaming red that the aging plant turns in the fall, but it turns out that's an English mangling of the French. Go figure. On this continent, in the Maritime provences of Canada it is steamed or sauteed, then doused with butter. It's usually served with salmon, though I did find a pairing with lamb. I haven't tried it, but it's reported to be very salty, thus, the name "Saltwort." The Acadians named it after mouse nipples because of the little, dotlike balls that cluster on the stem. "Chickenclaws" also comes from the appearance, "Sea Beans" from what it looks like cooked - little, green beans. Salicornias are harvested when the plants are young and can be eaten fresh. Inside the flesh is a stringy center. It's cooked with the roots on, then pulled through the teeth leaving behind the core.
I hope you have stayed awake and taken all of this in. Your life could one day depend on it. The next time you are out on a salt marsh, look for this beautiful, versatile plant. If you get stranded out there or on a desert island with me, you'll be able to feed, wash, warm and save your ass with one plant.
They are also edible and a common food stuff in Brittany where they pickle it. The vernacular name ‘samphire’ comes from ‘sampere,’ an early English name from the French ‘herbe de St.Pierre.’ I thought 'Sandfire' came from the flaming red that the aging plant turns in the fall, but it turns out that's an English mangling of the French. Go figure. On this continent, in the Maritime provences of Canada it is steamed or sauteed, then doused with butter. It's usually served with salmon, though I did find a pairing with lamb. I haven't tried it, but it's reported to be very salty, thus, the name "Saltwort." The Acadians named it after mouse nipples because of the little, dotlike balls that cluster on the stem. "Chickenclaws" also comes from the appearance, "Sea Beans" from what it looks like cooked - little, green beans. Salicornias are harvested when the plants are young and can be eaten fresh. Inside the flesh is a stringy center. It's cooked with the roots on, then pulled through the teeth leaving behind the core.
I hope you have stayed awake and taken all of this in. Your life could one day depend on it. The next time you are out on a salt marsh, look for this beautiful, versatile plant. If you get stranded out there or on a desert island with me, you'll be able to feed, wash, warm and save your ass with one plant.
