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Old 01-19-2007, 09:18 AM   #1
Senior Cook
Join Date: Jul 2005
Location: Bordeaux
Posts: 179
Have you eaten salicornia?


My wife came back from Britanny with a jar of salicornia (www.saltsola.com : the site on cultivated sea vegetables (salicornia, sea spinach, sea aster, zeekraal, lamsoren, salicorne, Úpinard de mer)<hr>) in brine.

Would you eat this with cold fish and a´oli, or heat it up and have it with something else?

I've only had it once, but this was a long time ago. I remember a slightly rubbery texture.

Best regards,
Alex R.

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