Mojave seablite

Suaeda nigra

leaf · nuts & seeds

Seeds boiled into porridge among the Navajo; leaves pit-roasted among the Pima.

Origin

Southwestern United States

Season (United States)

all year round

Preparation

The seeds are winnowed and washed; the very salty leaves 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 nitratesIn small amounts, not counted ChlorophyllWhat slows things down Oxalates

Did you know?

A plant of salty soils, its fleshy leaves keep a salty taste.