Another time I tried a plant that tasted like SALT🧂: th-cam.com/video/DEcxGNezNyc/w-d-xo.html And here's one that tastes like BEEF🥩: th-cam.com/video/W_CvzjtREeU/w-d-xo.html Or how about a mystery video 👻th-cam.com/video/94O-CrvMc7g/w-d-xo.html
got a plant in Australia caled "old man saltbush" it grows in high salinity soils and excretes the salt out of it leaves. if you get the chance it might make a slightly better alternative to Sea Asparagus. though i don't think it would be salty enough to fully replace salt makes a great seasoning and can be eaten raw, blanched, sautéed, it can go in salads or you could wrap your chosen vegetable in it (though i know it works better for fish/meat) not that you would be interested in this part but sheep at a nearby farm grew them in a paddock and from time to time would herd the sheep into it and the sheep LOVE it. edit) noticed you did a past video on saltbush, never tried that one but it probably would not be much different
This and other salt accumulating beachside halophytes used to be ashed to obtain minerals needed for glassmaking. Neither here nor there, but some people like random trivia.
Here in Türkiye, this (Salicornia europaea, or a local variety of it, I'm not sure) is called deniz börülcesi, roughly "sea beans". It's not eaten raw, and I don't think I've seen salt made out of it. The recipe is, you soak it in cold water for at least an hour to get rid of the excess salt, then put it in boiling water and simmer it for about 30 minutes until soft. Then you get rid of the hard stem inside, by holding one end of each stalk, and kind of pulling at the other end until the soft part comes off. These soft parts are then mixed with a bit of olive oil, lemon juice, and some garlic, and refrigerated. Served cold as an appetizer, e.g. along with meze.
Hmmm, I could see the green salt to actually be very useful on salads, a lot of times chopped salads can use lettuce that is super bland and I could see actually benefiting from some added 'green' taste to make me feel like I'm eating vegetables instead of watery cardboard🙂
In Germany we take it raw, toss it with feta cheese (crumbled), raw onion (cut in rings) and diced tomato as a refreshing salat. A bit of olive oil, no spices needed.
Not to be confused with Rock Samphire (Crithmum maritimum), which is supposedly the samphire mentioned in Shakespeare's King Lear. The trouble with common names...
This plant is an extremely quintessential saltmarsh plant and it's one of my favorites. We call it "pickleweed" here on the west coast of the US. I have, in fact, pickled it before, but I prefer treating it more like asparagus and sauteeing with butter and lemon. The genus out here has been renamed to Sarcocornia, but it's functionally the same plant. It's extremely salt-tolerant, but not by choice. If grown in soil with fresh water, it grows faster and healthier, and the same goes for many other saltmarsh plants. They've simply been out-competed by other terrestrial plants, forced closer to shore. Really impressive adaptation, and they help to maintain shorelines through soil accretion.
I'm doing part time fish-selling on a market here in my city on Fridays, and we often sell "queller" how it's called here in Germany. Great with a little butter in the pan to eat together with some potatoes.
In the UK, we call it "marsh samphire" and it has a mildly salty taste with a vegatable like aftertaste. We usually cook it with fish and lemon. Grows wild here, I believe, but only in the coastal regions.
Oh, and the salty flavour isn't just coming from sodium absorbed from the sea, as many believe. From what I've heard, it's full of all sorts of different salts, too. You supposedly have magnesium, calcium, phosphates, bicarbonates, and trace amounts of lithium. These all have a slightly unique "salty" taste, as anyone that has ever consumed electrolyte powder could attest to, seeing as these are all essential electrolytes.
In the uk its sold as samphire. I put it on salads, never used green salt though. Like miso it doesn't raise blood pressure and can be useful cos i had a stroke and salt can be bad for that.
Fun fact: sea bean is the most salt tolerant plant on earth. so much so that they plants are able to be watered with water several times saltier than sea water
I remember taking a tour, probably at shoreline in the san francisco bay area south bay, as a kid in middle or elementary and being encouraged to eat this plant (pickleweed). It's weirdly nostalgic for me, personally. I imagine a lot of people that grew up here have had similar experiences.
The interesting thing about Salicornia plants is that they are really, really salt tolerant. They're salt tolerant to the point that you can grow them with sea water. As our fresh water supply dwindles more than a few people have looked into various Salicornia species as a possible new food source that requires no fresh water to grow.
Fresh water panic is a human created crisis done on purpose. Realistically worst case scenario a nuclear reactor could indefinitely run desalinators at minimum cost for anyone near the coasts
Oh hey, something Ive tried before Jared. A few years ago when I worked in a restaurant, we used this as a garnish on some seafood dishes. Its called samphire here in Australia.
Yeah you'll have a hard time getting away from sodium if you want a salty taste, just because it's the Na+ cation that specifically tastes like salt and it's pretty small and simple. Closest available things are other alkali metal cations, like lithium (which tastes nice but will make you high and eventually poison you) and potassium (which is bitter and metallic but healthier; usually salt substitutes are some mix of NaCl and KCl).
I use a salt that has a variety of green herbs in it and i have to say it tastes pretty epic, although i'm not sure if that changed my average sodium consumption, but it's possible it did, so that's the ideal one for me.
The marketing around it feels a bit weird. It's like their main selling point is just being less dense salt. If I wanted less dense salt, there are already better options. For example Diamond Kosher is half the density of table salt because it has big hollow crystals. But in the end, it's the taste per gram of sodium that matters, not the volume per gram. And there are lower sodium alternatives. Yuzu rind salt gives a nice bitterness that makes it taste like it has more sodium than it does. MSG replicates the flavor enhancing properties of salt, so you can use less salt. Potassium salt is a thing. Za'atar is great. Or just adding some acidity to helps make up for it. But using an ingredient where the organic matter is just filler doesn't make a lot of sense to me. Sea beans are delicious though, great sauted with butter and lemon. I'm just not a fan of using it as a salt substitute.
I find green salt delightful. Not only does it add saltiness but it also adds a nice umami kick. It aint cheap though, and you will need more than you would for an equivalent of any other salt. Amazing in soups and as a seasoning (especially nice on popcorn)
Sorry for spamming comments, I have so many thing to say as I watch! You can barely taste it because it's so fine! On pop corn you would taste it more, but on tomatoes? No. You would need bigger salt crystals hitting your tongue. This is why using coarse/flaky salt allows you to use less, because of the direct surface area hitting your tongue! Fine salt gets diluted in the tomato and you won't get the "salty" effect for the same amount of salt
that stuff tastes great when its steamed, I don't really like it when it's raw.. There is another salty veg that we call lam's ear, Limonium vulgare, it compliments this veg that we call, translated to English, sea beads.
agree with you hexasides6411.If you live close to the sea side ( as I do) you can get it fresh (if there are plants enough).Quick to prepare and it is very healthy (lots of nutrients) and tastes great.
@@franciscavanraalte7483 I don't live near the sea, I live about 70 km away. But you can buy it at a fishmonger or even at some supermarkets. It is a bit expensive, but worth it. I grows at our coast, but I am unsure whether you're permitted to pick them. The ones in the shop are grown commercially.
@@hexasides6411 at some places you are allowed to pick but just like for 1 person (2 handful).It is grown locally in the Netherlands where you can buy it.Thanks for the quick response hexasides6411.
I've never heard of any of the names you mentioned but it looks very similar to a local coastal plant found in FL called Pickleweed. I think the only other name I've heard for it is glasswort. I'm guessing it's the same thing? I'm hesitant because the plant I'm referring to can sometimes have red hues on it.
here in Oz we have saltbush, and i have one in garden. i stick to good cooking salt instead these kinds of plant based salts are a nice condiment for special dishes
De la salicorne! "at least by volume" is just like some content creator ! but you at least its honest and transparent and tasty content! from the title to the miniature to the learning and information, theres no fake or clickbait etc! its the hardest part of youtube keep deliver the tasty truth, people wil stick around!
In the Netherlands we call it zeekraal or sea beads. We also use limonium vulgare, we call lambs ear. It's also a salty leaf that is very often used with fish, you should try that too!
I foraged some this year! Had eaten them a few times before, but I was unable to find any big spot ever, only random small plants. But there, there were a LOT and I could gather enough for a meal!
Honestly, this is just very dirty salt with plant material mixed in... of course it has less sodium, because it isn't as pure. Being more "natural" than regular salt or an alternative to it sounds like major marketing BS targeting unedcated people, because the salty part is still just salt, not some actual alternative substance. Nothing more natural about it than regular rock or sea salt, either - honestly, I think no one makes salt in a "chemical process" anyway, at most naturally salty groundwater gets evaporated on an industrial scale or something. I somehow doubt bioextraction through a plant is much better from an environmental impact point of view, either, just because apropriately salty soils are scare and when you add salt for cultivation, that kinde defeats the purpose, doesn't it? I've mostly seen the salicorns fresh or as pickles, and I've had a fresh pot of it too once - which was weird because you really have to salt the plant every few weeks.
Maybe it contains an amount of potassium chloride as part of the normal plant metabolism so it's more salty than if it only contained NaCl but without the sodium. Still gram for gram much less salty than pure table salt
An issue i immediatley see is that salt covrers quite a few culinary reasons to put on things. So turning it into a shredding to count as a step in for salt might be a bad way to go commerically. There is a good reason we use salt and sugar everywhere and that despite good replacements for sugar they don't curb at all on the average sugar consumption. We use salt for chemical properties both for getting more saliva production and to draw water out of things to enhance taste so when something claims it has less salt it just does less of what might literally be required.
I've been really struggling to find an area of specialization in paleontology. I'm leaning towards paleobotony and this channel is...making me lean towards said field. Although, I'll never be able to eat any on the specimans unless I get into to eating carboniferous coal. 😊
There is a species here in NZ which is apparently very lovely pickled! Maybe give that a go with a quick pickle :). Iceplants (aloe-looking ground cover coastal plants) are also good for this
I see it sold in UK supermarkets as samphire. I put it on a pizza it was delicious. I prefer it than anchovies on pizza. I've also used it in omlettes. It goes well with fish naturally.
Wait I has this one, I thought maybe it was another u reviewed but this really looks like it, showed to us on the Atlantic European cost in summer camp hold on no I totally saw a video on it from here I think
Anyone trying to replace sodium chloride with sodium chloride should just use less sodium chloride. Which salt you use doesn't matter at all. If you want to use the plant go for it (and I would), but at the end of the day if you are avoiding salt, then don't eat it.
@@mishka1569sodium chloride is not the only type of salt out there and it may be high in other mineral salts making it ideal for making soaps. And it giving a salty taste without being high in sodium.
Have you heard about lithium salts? They're psychoactive drugs used for stabilizing mood. Usually when people talk about salt it's sodium chloride though, not lithium carbonate. Are you insane haha? No one wants to put psychoactive drugs on theirs salad. Unless... Hahaha 🌈 @@raynofranken5350
How good is the green salt at melting ice cubes? The road crews need an alternative to the normal salt on the road. They need something that will get rid of the snow and ice without rotting out the bottom of cars.
Salt, or sodium chloride, actually raises your blood pressure, even in small doses. So after consulting my doctor and with his recommendation I started using potassium chloride. (There's stuff like No Salt out there. Course you could get salt mixed with PC which isn't as bad.) It tastes similar to salt to me, especially in food, it tastes nearly the same. I just recommend you talk to your Dr first before consuming
I stopped using salt back when I was contortion training (I was following some terrible advice, I should have had more salt!) No Salt was my go to back then. Its not perfect, but its far superior to green salt in flavor.
Something's for sure: this won't have as much microplastic as regular sea salt. Also, where could one buy seeds from? I'd really like to plant these to try and remove the salt out of the dirt I have in my garden by letting them grow and absorb it.
That would’ve been a good option to try in food for my Grandfather after his heart attack. He was supposed to be consuming less sodium but didn’t like most less salt foods.
I looked it up and sea asparagus has half the sodium of regular table salt. It may be an alternative for those that wish to cut down on their salt intake, but as you found, the green taste makes that a problem. It is unique unto itself, but as a salt "substitute", not really favorable. That said, I love asparagus and would put it in a salad as a salty asparagus mimic instead.
I didn't get 'saltier than salt' from the description you read, I got lighter weight and you can use a larger volume of it and still have lower sodium, which... without a chem lab, we can guess is probably right? And that implies you would need more by volume. So it's like a seasoning salt. Intriguing vegetable in any case!
And I would say it's probably one of those additional salts like you have to treat it like a seasoning rather than a universal salt. I know people get weird about salt. They're so salty. But personally I like that we have a variety of different choices with salt and I think they work with different things well. Like I like sea salt for additional seasoning. It really works well when you really want that salt taste. But there are a lot of salty people, who get sea-horsey about sea salt 🧜♀️🧂 and others who get really get polarized by ionize * I mean iodize salt 🧂 And let's not even get started with potassium chloride or better known as nu salt or no salt. 🚫🧂 Himalayan salt anyone who's going to climb that mountain?
they did NOT say it's saltier than salt! they said it's got twice the VOLUME for the same weight. meaning it's LESS salty than salt. all it means is that to get to 1 gram of this stuff, you would need a pile that twice a large as an equivalent pile of salt. that means it's likely LESS concentrated because you need twice as much, to get to the same weight in salt.
People incorrectly correcting people here. Salicornia salt has higher amount of potassium, calcium, magnesium, and other salts than sodium salts found in table or sea salt. These minerals often work in reverse than sodium and also Salicornia can make same amount of salt taste saltier like how salt can enhance sensation of sweetness. Initial studies indicate that it may help with blood pressure and more www.ncbi.nlm.nih.gov/pmc/articles/PMC9498103/
Yep! The wording on the package threw me off. I assumed that by saying you can use more of it and get less sodium like its a good thing, that it would make food just as salty. Instead its just saying you need to use a lot more of it to have the same effect as salt. Now I wish I mentioned this in the video because its quite funny.
@@WeirdExplorer but their claim does suggest, that if you took let's say a gram of this, and a gram of salt, this stuff would still have 50% less sodium. so even a pile twice as large, would have half as much sodium. in other words, if you make equal piles of salt and this stuff, the salt would have 4 times the amount of sodium. so on it's face it would SEEM that it's healthier. on the other hand, if it's 4 times less salty than salt, you would have to add enough of it to make the sodium content equal to just using salt in the first place. the reason i suspect it might actually be healthier than using salt, is because at least on the package it says it contains magnesium and potassium. table-salt is pure sodium chloride. but potassium chloride and magnesium chloride are often used in salt substitutes, because they are salty, but have literally no sodium at all. if i had some medical issue which required me to avoid sodium (my grandfather had such a condition) i would likely just get used to replacing it with potassium salt or magnesium salt entirely.
I think i would like this. I use Himalayan salt which has only twice as much sodium as this green stuff. Definetly have to use this stuff different than normal salt. To compare to table salt which is already has twice the sodium as Himalayan salt is not going to be good. I think people who claim this tastes more salty have just aquired a taste for this and probably dont even use table salt which is common especially with alternative food eaters. My parents dont even add salt to anything their salt shaker is so jammed up haha. I would use this as a health thing i like that it has some other nutrients but they arnt ones that are that hard to come by anyway. I head about a type of asparagus that has nictotine in it. Or maybe it looks like asparagus but if u eat it u vom. I wonder if it can be used other ways tho for the nictotine like chewed or extracted...
I went to look it up thinking the micro-nutrient profile might make it worth trying, not really. Thought 'sea asparagus ' might have had some iodine and vit E or DHA like many seaweeds, if it does its not listed on the packaging , sad. Did get the amusement of one of the negative reviews of 'Green Salt' being the complaint that its green, I'm not sure exactly what they thought they where buying...
Another time I tried a plant that tasted like SALT🧂: th-cam.com/video/DEcxGNezNyc/w-d-xo.html
And here's one that tastes like BEEF🥩: th-cam.com/video/W_CvzjtREeU/w-d-xo.html
Or how about a mystery video 👻th-cam.com/video/94O-CrvMc7g/w-d-xo.html
Your t shirt reminds me of Antohny Bourdain.
Somewhere between green tea and a hamster cage😂
got a plant in Australia caled "old man saltbush" it grows in high salinity soils and excretes the salt out of it leaves. if you get the chance it might make a slightly better alternative to Sea Asparagus. though i don't think it would be salty enough to fully replace salt
makes a great seasoning and can be eaten raw, blanched, sautéed, it can go in salads or you could wrap your chosen vegetable in it (though i know it works better for fish/meat)
not that you would be interested in this part but sheep at a nearby farm grew them in a paddock and from time to time would herd the sheep into it and the sheep LOVE it.
edit) noticed you did a past video on saltbush, never tried that one but it probably would not be much different
A thing to add tho: It's not a salt substitute. It's just normal salt with bits of the plant. It concentrates sea salt in its tissues!
It’s the new pink Himalayan salt
@@colette8022 with less heavy metals ^^
This and other salt accumulating beachside halophytes used to be ashed to obtain minerals needed for glassmaking. Neither here nor there, but some people like random trivia.
If you watch this channel there's a good chance you enjoy random trivia. so thank you
It's me, I'm some people
Here in Türkiye, this (Salicornia europaea, or a local variety of it, I'm not sure) is called deniz börülcesi, roughly "sea beans". It's not eaten raw, and I don't think I've seen salt made out of it. The recipe is, you soak it in cold water for at least an hour to get rid of the excess salt, then put it in boiling water and simmer it for about 30 minutes until soft. Then you get rid of the hard stem inside, by holding one end of each stalk, and kind of pulling at the other end until the soft part comes off. These soft parts are then mixed with a bit of olive oil, lemon juice, and some garlic, and refrigerated. Served cold as an appetizer, e.g. along with meze.
adam tam benim yazacağımı yazmış la xd
It’s so delicious in Türkiye!
Awesome
Hey bro, there is always a Turk around watching you.😁
@@catsmeow995_so don't comment
Hmmm, I could see the green salt to actually be very useful on salads, a lot of times chopped salads can use lettuce that is super bland and I could see actually benefiting from some added 'green' taste to make me feel like I'm eating vegetables instead of watery cardboard🙂
In Germany we take it raw, toss it with feta cheese (crumbled), raw onion (cut in rings) and diced tomato as a refreshing salat. A bit of olive oil, no spices needed.
That sounds delicious.
Here in the Uk we call it Samphire. Delicious steamed and served with unsalted butter or Hollandaise sauce.😋
Sounds great!
Not to be confused with Rock Samphire (Crithmum maritimum), which is supposedly the samphire mentioned in Shakespeare's King Lear. The trouble with common names...
Hi Sue , thanks for the tip of combining it with Hollandaise sauce.Definitely give a try next time i prepare Samphire.
@@franciscavanraalte7483 👍☺️
@@suewarnes9469 thanks for the quick response Sue.
This plant is an extremely quintessential saltmarsh plant and it's one of my favorites. We call it "pickleweed" here on the west coast of the US. I have, in fact, pickled it before, but I prefer treating it more like asparagus and sauteeing with butter and lemon.
The genus out here has been renamed to Sarcocornia, but it's functionally the same plant. It's extremely salt-tolerant, but not by choice. If grown in soil with fresh water, it grows faster and healthier, and the same goes for many other saltmarsh plants. They've simply been out-competed by other terrestrial plants, forced closer to shore. Really impressive adaptation, and they help to maintain shorelines through soil accretion.
3:32 'Somewhere between green tea...and a hamster cage'. LOL, you win the internet. I could *taste* what you were describing you smelt.
we call it pickleweed in California. I spent half the day trampling the stuff yesterday at work.
I'm doing part time fish-selling on a market here in my city on Fridays, and we often sell "queller" how it's called here in Germany. Great with a little butter in the pan to eat together with some potatoes.
I love it as a veg. My fav way to eat it, in my salads with a sweet and spicy contrast.
I could see a handful of the fresh stuff being amazing when chopped into 1/4" or so pieces and tossed with a salad. I wanna try it now lol.
I've had this in restaurants abroad. It is good and interesting. Cannot say it has a very distinct flavor, but is has saltiness and some texture.
In the UK, we call it "marsh samphire" and it has a mildly salty taste with a vegatable like aftertaste. We usually cook it with fish and lemon. Grows wild here, I believe, but only in the coastal regions.
Oh, and the salty flavour isn't just coming from sodium absorbed from the sea, as many believe. From what I've heard, it's full of all sorts of different salts, too. You supposedly have magnesium, calcium, phosphates, bicarbonates, and trace amounts of lithium. These all have a slightly unique "salty" taste, as anyone that has ever consumed electrolyte powder could attest to, seeing as these are all essential electrolytes.
we have it alot in the seaside cities in turkey its very tasty when prepared properly
Need a Hamster cage flavor rating graphic.
3 out of 5 hamsters 🐹🐹🐹
Lol @WeirdExplorer I know the smell but not the taste 😂😂😂 i know what you mean though 😅😅😅😅😅 to funny though😂😂😂😂😂
We have this growing wild on the beach where I live in Washington state, I call it sea beans. It is great for adding salt to stir fry dishes.
In the uk its sold as samphire. I put it on salads, never used green salt though. Like miso it doesn't raise blood pressure and can be useful cos i had a stroke and salt can be bad for that.
Fun fact: sea bean is the most salt tolerant plant on earth. so much so that they plants are able to be watered with water several times saltier than sea water
We foraged for these (or similar plants) in SW FL near mangroves.
"I watched Sea Beans glitter in the dark near the Tannhäuser Gate."
Do replicants cry salty tears when they see the sea for the first time, just like they remember it?
Oh snap!
Great video! It’s a shame you didn’t enjoy the pile of green dust more but it was fun to learn about.
Glad you enjoyed it!
In the UK we call is Samphire and you serve it with fish
I remember taking a tour, probably at shoreline in the san francisco bay area south bay, as a kid in middle or elementary and being encouraged to eat this plant (pickleweed). It's weirdly nostalgic for me, personally. I imagine a lot of people that grew up here have had similar experiences.
The interesting thing about Salicornia plants is that they are really, really salt tolerant. They're salt tolerant to the point that you can grow them with sea water. As our fresh water supply dwindles more than a few people have looked into various Salicornia species as a possible new food source that requires no fresh water to grow.
Fresh water panic is a human created crisis done on purpose.
Realistically worst case scenario a nuclear reactor could indefinitely run desalinators at minimum cost for anyone near the coasts
I've made this before after foraging a ton of the stuff. It is kinda like salty oceany tasting matcha. It's good in soups
Okay, we have Stevia the non-sugar sweetener and now Sea Asparagus aka Green Salt. Plants are awesome!
Oh hey, something Ive tried before Jared. A few years ago when I worked in a restaurant, we used this as a garnish on some seafood dishes. Its called samphire here in Australia.
Yeah you'll have a hard time getting away from sodium if you want a salty taste, just because it's the Na+ cation that specifically tastes like salt and it's pretty small and simple. Closest available things are other alkali metal cations, like lithium (which tastes nice but will make you high and eventually poison you) and potassium (which is bitter and metallic but healthier; usually salt substitutes are some mix of NaCl and KCl).
I use a salt that has a variety of green herbs in it and i have to say it tastes pretty epic, although i'm not sure if that changed my average sodium consumption, but it's possible it did, so that's the ideal one for me.
But it also absorbs local pollutants from sewage plants and farm fertilizer runoffs and chemical plants.
All the fertilizer makes it saltier. Mmmmmmm, nitrates and chlorides!
The marketing around it feels a bit weird. It's like their main selling point is just being less dense salt.
If I wanted less dense salt, there are already better options. For example Diamond Kosher is half the density of table salt because it has big hollow crystals. But in the end, it's the taste per gram of sodium that matters, not the volume per gram.
And there are lower sodium alternatives. Yuzu rind salt gives a nice bitterness that makes it taste like it has more sodium than it does. MSG replicates the flavor enhancing properties of salt, so you can use less salt. Potassium salt is a thing. Za'atar is great. Or just adding some acidity to helps make up for it. But using an ingredient where the organic matter is just filler doesn't make a lot of sense to me.
Sea beans are delicious though, great sauted with butter and lemon. I'm just not a fan of using it as a salt substitute.
Have you ever tried Chinese Mushroom Powder?
I find green salt delightful. Not only does it add saltiness but it also adds a nice umami kick. It aint cheap though, and you will need more than you would for an equivalent of any other salt. Amazing in soups and as a seasoning (especially nice on popcorn)
Sorry for spamming comments, I have so many thing to say as I watch! You can barely taste it because it's so fine! On pop corn you would taste it more, but on tomatoes? No. You would need bigger salt crystals hitting your tongue. This is why using coarse/flaky salt allows you to use less, because of the direct surface area hitting your tongue! Fine salt gets diluted in the tomato and you won't get the "salty" effect for the same amount of salt
that stuff tastes great when its steamed, I don't really like it when it's raw.. There is another salty veg that we call lam's ear, Limonium vulgare, it compliments this veg that we call, translated to English, sea beads.
agree with you hexasides6411.If you live close to the sea side ( as I do) you can get it fresh (if there are plants enough).Quick to prepare and it is very healthy (lots of nutrients) and tastes great.
@@franciscavanraalte7483 I don't live near the sea, I live about 70 km away. But you can buy it at a fishmonger or even at some supermarkets. It is a bit expensive, but worth it. I grows at our coast, but I am unsure whether you're permitted to pick them. The ones in the shop are grown commercially.
@@hexasides6411 at some places you are allowed to pick but just like for 1 person (2 handful).It is grown locally in the Netherlands where you can buy it.Thanks for the quick response hexasides6411.
I couldn’t hold it when you said somewhere between “greentea” and “hamster cage” lol 😂 3:41
His face was definitely saying it leaned more towards hamster cage😂.
I've never heard of any of the names you mentioned but it looks very similar to a local coastal plant found in FL called Pickleweed. I think the only other name I've heard for it is glasswort. I'm guessing it's the same thing? I'm hesitant because the plant I'm referring to can sometimes have red hues on it.
You have a great way of describing things!
I'd be interested in you cooking something with the plant
i like the cronch. nice snack.
Looks like the samphire I ate in the UK
here in Oz we have saltbush, and i have one in garden. i stick to good cooking salt instead
these kinds of plant based salts are a nice condiment for special dishes
De la salicorne! "at least by volume" is just like some content creator ! but you at least its honest and transparent and tasty content! from the title to the miniature to the learning and information, theres no fake or clickbait etc! its the hardest part of youtube keep deliver the tasty truth, people wil stick around!
In the Netherlands we call it zeekraal or sea beads. We also use limonium vulgare, we call lambs ear. It's also a salty leaf that is very often used with fish, you should try that too!
It’s very good. It grows in the marshes around San Fran, north bay. West it here in Hawaii. It’s good in poke
In Italy, one of the most common use for salicornia is to make a frittata.
I foraged some this year! Had eaten them a few times before, but I was unable to find any big spot ever, only random small plants. But there, there were a LOT and I could gather enough for a meal!
the company also has a white version - maybe it tastes less like chlorophyll though
Honestly, this is just very dirty salt with plant material mixed in... of course it has less sodium, because it isn't as pure. Being more "natural" than regular salt or an alternative to it sounds like major marketing BS targeting unedcated people, because the salty part is still just salt, not some actual alternative substance. Nothing more natural about it than regular rock or sea salt, either - honestly, I think no one makes salt in a "chemical process" anyway, at most naturally salty groundwater gets evaporated on an industrial scale or something. I somehow doubt bioextraction through a plant is much better from an environmental impact point of view, either, just because apropriately salty soils are scare and when you add salt for cultivation, that kinde defeats the purpose, doesn't it? I've mostly seen the salicorns fresh or as pickles, and I've had a fresh pot of it too once - which was weird because you really have to salt the plant every few weeks.
I was literally thinking the same thing, like that 50% less sodium salt...
Bruh, just use half the amount of normal salt
Maybe it contains an amount of potassium chloride as part of the normal plant metabolism so it's more salty than if it only contained NaCl but without the sodium. Still gram for gram much less salty than pure table salt
I can't think of anything more natural than a crystalline mineral.
Salicornia knows how to party🎶
That stuff grows in my yard! I live on a marsh. I’ve been wanting to try doing this, so thanks for the vid!
I'm jealous! I like this stuff, but it's rare where I am, and way too expensive even when I do find it. Hopefully you like it :)
That's really cool!
An issue i immediatley see is that salt covrers quite a few culinary reasons to put on things. So turning it into a shredding to count as a step in for salt might be a bad way to go commerically. There is a good reason we use salt and sugar everywhere and that despite good replacements for sugar they don't curb at all on the average sugar consumption. We use salt for chemical properties both for getting more saliva production and to draw water out of things to enhance taste so when something claims it has less salt it just does less of what might literally be required.
I've been really struggling to find an area of specialization in paleontology. I'm leaning towards paleobotony and this channel is...making me lean towards said field.
Although, I'll never be able to eat any on the specimans unless I get into to eating carboniferous coal. 😊
Salt is a natural Ingredient that we've been using since Forever
Add them into a stir fry noodles dish😋
There is a species here in NZ which is apparently very lovely pickled! Maybe give that a go with a quick pickle :). Iceplants (aloe-looking ground cover coastal plants) are also good for this
Unwashed Sea plants do tend to be salty, yes. Generally they soak it in water to get the salt out.
Tétines de souris! lol For reference, it's called like this because of how it looks when it's a brand new growth.
I see it sold in UK supermarkets as samphire. I put it on a pizza it was delicious. I prefer it than anchovies on pizza. I've also used it in omlettes. It goes well with fish naturally.
pizza would be interesting to try it on
Oh wow! I'm an capricorn but my friends a sea asparagus
Green tea and a hamster cage😂..super funny
Wait I has this one, I thought maybe it was another u reviewed but this really looks like it,
showed to us on the Atlantic European cost in summer camp
hold on no I totally saw a video on it from here I think
Looks like samphire
It is
sea beans are great!
Anyone trying to replace sodium chloride with sodium chloride should just use less sodium chloride. Which salt you use doesn't matter at all.
If you want to use the plant go for it (and I would), but at the end of the day if you are avoiding salt, then don't eat it.
Yeah I don't understand why they try & pass it off as "healthier" salt. Use less
@@mishka1569sodium chloride is not the only type of salt out there and it may be high in other mineral salts making it ideal for making soaps. And it giving a salty taste without being high in sodium.
Have you heard about lithium salts? They're psychoactive drugs used for stabilizing mood. Usually when people talk about salt it's sodium chloride though, not lithium carbonate. Are you insane haha? No one wants to put psychoactive drugs on theirs salad. Unless... Hahaha 🌈
@@raynofranken5350
@@mishka1569maybe because they want their food to taste good? "use less salt" seems like it ignores the purpose of salt...
@@raynofranken5350 it "may" but it isnt, its mostly NaCl that gives it the saltyness
in the uk that is just a common coastal vegetable, one of many
I’m here quite early this time.
Me too, but i don't really care.
@@loganwolv3393Then why did you reply…? lol
Same, lol
How good is the green salt at melting ice cubes? The road crews need an alternative to the normal salt on the road. They need something that will get rid of the snow and ice without rotting out the bottom of cars.
well it was a cool idea...
I'd try this salt!
Salt, or sodium chloride, actually raises your blood pressure, even in small doses. So after consulting my doctor and with his recommendation I started using potassium chloride. (There's stuff like No Salt out there. Course you could get salt mixed with PC which isn't as bad.) It tastes similar to salt to me, especially in food, it tastes nearly the same. I just recommend you talk to your Dr first before consuming
I stopped using salt back when I was contortion training (I was following some terrible advice, I should have had more salt!) No Salt was my go to back then. Its not perfect, but its far superior to green salt in flavor.
sea purslane also is salty - but they haven't marketed it yet
Those Canadians and their whiskey haha. I guess if you drink enough anything can resemble anything
Something's for sure: this won't have as much microplastic as regular sea salt.
Also, where could one buy seeds from? I'd really like to plant these to try and remove the salt out of the dirt I have in my garden by letting them grow and absorb it.
Thats a good idea for it. turn that salty soil into something tasty. I got it from wanderlustnursery.com
i've also heard the term samphire(?).
Just use lite salt it's half potassium so lower sodium and the taste is indistinguishable.
that stuff is pretty good. even full potassium salt isn't bad in moderation.
That would’ve been a good option to try in food for my Grandfather after his heart attack. He was supposed to be consuming less sodium but didn’t like most less salt foods.
It would be cool to see it used in dishes
I looked it up and sea asparagus has half the sodium of regular table salt. It may be an alternative for those that wish to cut down on their salt intake, but as you found, the green taste makes that a problem. It is unique unto itself, but as a salt "substitute", not really favorable. That said, I love asparagus and would put it in a salad as a salty asparagus mimic instead.
Many halophytes have salty leaves and are edible.
I’ve always felt, on the occasions I’ve encountered, that if just tastes like a salty green bean.
I didn't get 'saltier than salt' from the description you read, I got lighter weight and you can use a larger volume of it and still have lower sodium, which... without a chem lab, we can guess is probably right? And that implies you would need more by volume. So it's like a seasoning salt.
Intriguing vegetable in any case!
And I would say it's probably one of those additional salts like you have to treat it like a seasoning rather than a universal salt.
I know people get weird about salt. They're so salty. But personally I like that we have a variety of different choices with salt and I think they work with different things well.
Like I like sea salt for additional seasoning. It really works well when you really want that salt taste.
But there are a lot of salty people, who get sea-horsey about sea salt 🧜♀️🧂 and others who get really get polarized by ionize * I mean iodize salt 🧂
And let's not even get started with potassium chloride or better known as nu salt or no salt. 🚫🧂
Himalayan salt anyone who's going to climb that mountain?
Also sold as Samphire
That looks like a good way to prank someone who thinks they're brewing up some tea 😈
My profile picture is the other sea beans. The kind that wash up on the beach.
I wonder if cooking with the dried stuff would be better than using it like table salt.
Could be!
exists in greek coastlines, but its not very popular.. I was recently researching if all species of it are edible.
Plant-based and salt-pilled
they did NOT say it's saltier than salt!
they said it's got twice the VOLUME for the same weight.
meaning it's LESS salty than salt.
all it means is that to get to 1 gram of this stuff, you would need a pile that twice a large as an equivalent pile of salt.
that means it's likely LESS concentrated because you need twice as much, to get to the same weight in salt.
Yes, I was looking if someone already commented this.
People incorrectly correcting people here. Salicornia salt has higher amount of potassium, calcium, magnesium, and other salts than sodium salts found in table or sea salt. These minerals often work in reverse than sodium and also Salicornia can make same amount of salt taste saltier like how salt can enhance sensation of sweetness. Initial studies indicate that it may help with blood pressure and more www.ncbi.nlm.nih.gov/pmc/articles/PMC9498103/
Yep! The wording on the package threw me off.
I assumed that by saying you can use more of it and get less sodium like its a good thing, that it would make food just as salty. Instead its just saying you need to use a lot more of it to have the same effect as salt.
Now I wish I mentioned this in the video because its quite funny.
@@WeirdExplorer but their claim does suggest, that if you took let's say a gram of this, and a gram of salt, this stuff would still have 50% less sodium.
so even a pile twice as large, would have half as much sodium.
in other words, if you make equal piles of salt and this stuff, the salt would have 4 times the amount of sodium.
so on it's face it would SEEM that it's healthier.
on the other hand, if it's 4 times less salty than salt, you would have to add enough of it to make the sodium content equal to just using salt in the first place.
the reason i suspect it might actually be healthier than using salt, is because at least on the package it says it contains magnesium and potassium.
table-salt is pure sodium chloride.
but potassium chloride and magnesium chloride are often used in salt substitutes, because they are salty, but have literally no sodium at all.
if i had some medical issue which required me to avoid sodium (my grandfather had such a condition) i would likely just get used to replacing it with potassium salt or magnesium salt entirely.
They grow on the beach by me
You need to try sea purslane to compare
I think i would like this. I use Himalayan salt which has only twice as much sodium as this green stuff. Definetly have to use this stuff different than normal salt. To compare to table salt which is already has twice the sodium as Himalayan salt is not going to be good. I think people who claim this tastes more salty have just aquired a taste for this and probably dont even use table salt which is common especially with alternative food eaters. My parents dont even add salt to anything their salt shaker is so jammed up haha. I would use this as a health thing i like that it has some other nutrients but they arnt ones that are that hard to come by anyway. I head about a type of asparagus that has nictotine in it. Or maybe it looks like asparagus but if u eat it u vom. I wonder if it can be used other ways tho for the nictotine like chewed or extracted...
samphire
Lol only channel I'm still a member of...
did you dip the fresh one in the salt version?
"I'm getting a hint of hamster cage" 😂
I went to look it up thinking the micro-nutrient profile might make it worth trying, not really. Thought 'sea asparagus ' might have had some iodine and vit E or DHA like many seaweeds, if it does its not listed on the packaging , sad. Did get the amusement of one of the negative reviews of 'Green Salt' being the complaint that its green, I'm not sure exactly what they thought they where buying...
Salt is perfectly natural.