SALTWORT

Salsola komarovii

  • COMMON NAMES

    Saltwort, Land seaweed

  • PLANT FAMILY

    Lamiaceae

    The Mint Family

  • NATIVE REGION

    Native to China, Korea, Japan and eastern Russia.

  • HABITAT

    Dry, barren soil; wide climactic adaptability

  • CULTIVATION

    Annual, from seed

  • PARTS USED

    Leaf

PREPARATION

PROPERTIES: Alkaloids & Flavonoids

FLAVOR PROFILE: Mild, briny, earthy.

PAIRING: Garlic, Eggs, Beans

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping teaspoon per cup of hot water.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz honey; or 1 cup herb per 1 cup honey for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz vinegar; or 1 cup herb per 1 cup vinegar for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz spirit; or 1 cup herb per 1 cup spirit for a 1:1 ratio.

  • Dries quickly, air dry and do not apply additional heat to retain delicate volatile oil.