Indian glasswort

Tecticornia indica

vegetable

Young branches stripped of their woody part, cooked as a vegetable, especially in times of famine; in Madagascar, in vinegar as a condiment.

Origin

Coasts of the Indian Ocean and Australia

Where to find it

In mangroves and salt flats.

Season (United States)

all year round

Preparation

The young shoots are washed well and cooked in unsalted water: the plant is salty already. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

In small amounts, not counted Insoluble fibersWhat slows things down Oxalates

Did you know?

In English it is called glasswort, like the samphires.