A fleshy, salt-tolerant coastal plant that grows in lagoon salt marshes, known in the Venetian lagoon and in Sardinia. Its succulent leaves are naturally salty with a crisp, briny bite.
Where it comes from
Venetian lagoon / Mediterranean coast
In the kitchen
Eaten raw in salads or lightly blanched as a briny vegetable; used to lend natural salinity to seafood dishes.