This is the wiki entry for glasswort or, as we would call it in the UK now, samphire. Not quite the same plant, though related, and used for the same things. There's also a reference to Venetian glassworkers coming to England and finding this plant to use. The Turkish salad at the end is almost exactly your recipe!
Ok, first off can I just say that I love how you described the name of this herb?! My background is in linguistics and sometimes I latch onto a word just because I love how it sounds!
I’m like you, I think a simple preparation of food is sometimes best. I definitely wasn’t always like this; living in Spain is rubbing off on me! Your suggestion of pairing the salsola with olive oil, garlic, and a bit of lemon sounds delicious.
And thanks for sharing the links; I’m bookmarking that video for a rainy day!
So very fascinating, Sinù! I’ve never heard of this vegetable, but would love to try it if it were available here in Southern California. Sadly, I doubt it is. I’ll have to be satisfied with your poetic description of this elusive grassy green, which brings her alive almost as a mysterious woman shedding her grace and gifts in different arenas.
We visited the Venetian Jewish ghetto a few years ago and became entranced with the ancient architecture and history, so I will definitely check out your links. We also visited magical Murano, so it’s interesting to learn the role of this spring green in glass-making.
Thanks for another marvelous post! I always learn something I didn’t know.
This is the wiki entry for glasswort or, as we would call it in the UK now, samphire. Not quite the same plant, though related, and used for the same things. There's also a reference to Venetian glassworkers coming to England and finding this plant to use. The Turkish salad at the end is almost exactly your recipe!
https://en.wikipedia.org/wiki/Glasswort
Ok, first off can I just say that I love how you described the name of this herb?! My background is in linguistics and sometimes I latch onto a word just because I love how it sounds!
I’m like you, I think a simple preparation of food is sometimes best. I definitely wasn’t always like this; living in Spain is rubbing off on me! Your suggestion of pairing the salsola with olive oil, garlic, and a bit of lemon sounds delicious.
And thanks for sharing the links; I’m bookmarking that video for a rainy day!
“A good looking herb” love it! 💚
Another fascinating post! Thanks so much.
So very fascinating, Sinù! I’ve never heard of this vegetable, but would love to try it if it were available here in Southern California. Sadly, I doubt it is. I’ll have to be satisfied with your poetic description of this elusive grassy green, which brings her alive almost as a mysterious woman shedding her grace and gifts in different arenas.
We visited the Venetian Jewish ghetto a few years ago and became entranced with the ancient architecture and history, so I will definitely check out your links. We also visited magical Murano, so it’s interesting to learn the role of this spring green in glass-making.
Thanks for another marvelous post! I always learn something I didn’t know.
You know how I love my greens! What a wonderful read. "Rebellious spinach"...so good.
Wow! It’s almost like seaweed, apparently! Great article, Sinu!