 Photo Courtesy of K. Hubeny |
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| Common Name(s) | Pickleweed | ||||
| Scientific Name | Salicornia virginica | ||||
| Family | Amaranthaceae | ||||
| Location/Vegetative Zone | Salt Marsh | ||||
| Flowering Period | Late Summer | ||||
| Identifying Characteristics | Thick green stems with water inside | ||||
Description
• Thick, green stems with jade-colored branches
• Perennial herb
• Stems can contain large volumes of water, helps plant maintain a critical water balance
• Is able to grow in very alkaline soils
• Cannot grow in the shade
• Requires moist soil
Location
Medicinal/Edible Uses
- Stems of the plant can be used as a vegetable and for seasoning
- Tips are harvested and used in salads, steamed to serve as a vegetable, or pickled
- Plant can be used in the treatment of arthritic pain, rheumatism, aches, pains and swellings
Cultural Uses
• Ashes of pickle weed were utilized in the production of sap and glass byu the Chumash and the Tongva-Gabrielino Native Americans
• It is currently being tested to be used as a biofuel crop; it contains 32% oil and can be irrigated with salt water, which is much cheaper than freshwater
Sources
“Pickleweed”. Aquarium of the Pacific. Web.
“Pickleweed”. San Elijo Lagoon Conservancy. Web.
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