Foraging Oregon by Christopher Nyerges

Author:Christopher Nyerges
Language: eng
Format: epub
ISBN: 9781493018710
Publisher: Falcon Guides

USES

Glasswort makes a great beachside nibble—a little here, a little there. It’s also good added to salads, but not too much. Just gently pinch the tender tips and add it sparingly to salads, because in volume it may be a bit too strong and overpowering. Plus, you need to gather it young enough before it gets woody and largely inedible.

Cooked, glasswort’s flavor is just right when added to soups, chowders, and even omelettes. I suggest you taste a little first and experiment before adding a lot to your dishes. In some cases, you might find that the flavor is greatly improved by boiling the tender stems, pouring off the water, and then adding the glasswort to your various cooked dishes.

I have enjoyed very simple pickled glasswort too. Just collect the tender young sections of the stems, before they get woody on the inside. Pack them loosely in a jar and cover with raw apple cider vinegar, and put the jar in your refrigerator. In about a month, they will make a great garnish and side for various dishes. You can also make your glasswort pickles a bit milder by boiling them briefly, rinsing them, and then putting them into a glass jar with vinegar.

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