Glasswort (Salicornia dolichostachya)

Glasswort

Salicornia dolichostachya

Succulent stems taste briny like ocean pickles, a coastal foraging delight. Halophytic herb; common names: glasswort, pickleweed.

Full sun
2–3/week
Beginner
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Plant Needs

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Sunlight Requires full sun exposure; tolerates coastal salt spray and windy conditions
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Watering Thrives in moist, slightly saline soil; avoid prolonged dryness but do not overwater
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Temperature Hardy to light frost (0°C); grows best in warm coastal temperatures between 15–28°C
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Characteristics

  • Leaf: Reduced to tiny, scale-like structures fused tightly around stems to minimize water loss
  • Stem: Juicy, segmented, bright green in spring, shifting to reddish-purple in late summer
  • Flower: Inconspicuous greenish-white blooms clustered in dense terminal spikes
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Care Guide

Watering

Keep soil consistently moist; can tolerate occasional saltwater irrigation

Fertilization

Diluted seaweed extract once every 2 months. Avoid high-nitrogen fertilizers, as it prefers low-nutrient coastal soil

Composted Seaweed Tea:Soak dried, rinsed seaweed in water for 3 days, dilute 1:20 with freshwater for root drench; discard solids to prevent salt buildup and odor
Pruning
  • Trim spent flower spikes in late autumn to maintain plant tidiness
  • Harvest young, tender stems for culinary use in mid-summer to encourage bushier growth
  • Remove yellowed or damaged stems to improve airflow and reduce pest risk
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Toxicity

Warning: this plant may be toxic.

Pets & Humans

Pets: ASPCA: Non-toxic to cats

Humans: Non-toxic; young stems are edible raw or pickled

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Garden Uses & Culture

Culture: N/A

Usage: Edible young stems (pickled or raw in salads), coastal erosion control, ornamental ground cover