Mediterranean saltbush

Atriplex halimus

leaf

Silvery, salty leaves of a coastal shrub, raw in salads or cooked.

Origin

Mediterranean and North Africa

Where to find it

It forms silvery hedges along the coast, from Andalusia to Tunisia and Sinai, and in seaside gardens.

Season (United States)

all year round

Preparation

The young leaves are picked at the tips of the branches, washed and eaten raw or cooked for a few minutes; already salty, they need no salt. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllWhat slows things down Oxalates

Did you know?

In the desert, shepherds pick it for themselves and for their flocks.