In the previous months, we worked on developing a new type of salt. It is an entirely plant-based and natural substitute of traditional table salt. Green in colour it is produced from the plant Salicornia (Salicornia europaea), also known under the names Sea Asparagus and Samphire, and it has a natural salty taste.
Salicornia is a halophyte plant that is naturally distributed along the Black Sea coast, predominantly grown around the coastal wetland areas – such as Atanasovsko Lake. It is important to be noted that all Salicornia habitats are within nature-protected areas and Natura 2000 sites. Thus, its collection is strictly regulated. Salicornia grows on unfertile soils characterized by high salinity levels, which other plant species can hardly manage. Additionally, Salicornia has the rare ability to tolerate saltwater environments. Sea water is appropriate for growing it which can save thousands of litres of fresh water every year. Salicornia is known as a sustainable crop that can adapt to climate change processes. Growing it can open new perspectives to increase the ecosystem services of the coastal wetland areas.
The Green salt from Salicornia has a rich salty marine taste. It contains 50% less sodium than traditional table salt. This is due to the high content of vitamins and minerals and the fact that the plant contains a lot of potassium salts, with which it maintains its internal balance when living in salty soils.
The lab analyses show that 100 grams of dried Salicornia (Green salt) contain 76% Fe, 53% I, 62% K, 204% Mg и 20% proteins of the needed daily doses for the human organism. It is identified that the plant contains Vitamins as B3 and Vitamin C, Chlorophyll and other bioactive nutrients that benefit overall health. In a number of of scientific publications, Salicornia is identified as a super-food (Kang 2013; Park 2006; Kong 2008; Zhang 2015).
Even though it is a new type of food in Bulgaria, Salicornia has been used in northern European countries for centuries. It is a high-quality product in France, Portugal and Spain. The Green salt gives “Umami” flavour and adds a savoury touch to every meal. It is part of the cuisine of Michelin Star Chefs such as Chef Drew Deckman and Chef Javier Plascencia.
- Green salt – 100% consecrate of dried Salicornia. Gives a salty taste to the food, without impurities and preservatives.
- Fresh Salicornia – fresh green leafy vegetable – super-food, rich in Magnesium and Potassium. A tasty addition to salads, pasta, rice, and eggs, giving a natural salty flavour. Seasonal product.
- Salty Mix: Green salt and Fleur de Sel – Contains 10% dried Salicornia (green salt) and 90% Fleur de Sel
- Salicornia & Mind tea
The Green salt and Salicornia products are part of the products series “Inspired by the lake”. It is created with a cause to support the conservation activities of the coastal lagoon of Atanasovsko Lake. Our motivation is to increase the profitability of the protected area by increasing its economic value in a sustainable manner.
- Kang H, Koppula S, Park TK. 2013. Salicornia bigelovii Torr attenuates neuro‐inflammatory responses in lipopolysaccharide‐induced BV‐2 microglia by regulation of NF‐kappa B signaling. Trop J Pharm Res 12(6): 897– 903.
- Kim YA, Kong CS, Um YR, Lim SY, Yea SS, Seo Y. 2009. Evaluation of Salicornia herbacea as a potential antioxidant and anti‐inflammatory agent. J Med Food 12(3): 661– 8.
- Kong CS, Kim YA, Kim MM, Park JS, Kim JA, Kim SK, Lee BJ, Nam TJ, Seo Y. 2008. Flavonoid glycosides isolated from Salicornia herbacea inhibit matrix metalloproteinase in HT1080 cells. Toxicol In Vitro 22(7): 1742– 8.
- Zhang S, Wei M, Cao C, Ju Y, Deng Y, Ye T, Xia Z, Chen M. 2015. Effect and mechanism of Salicornia bigelovii Torr plant salt on blood pressure in SD rats. Food Funct 6(3): 920– 6.