I tried salt made from a plant - Sea Asparagus (salicornia)
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- Опубліковано 5 жов 2024
- Episode: Amazing Plants
Species: Salicornia sp
Location: New York, USA
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0:00-2:24 What is Sea Asparagus?
2:24-7:21 Green Salt Review
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Another time I tried a plant that tasted like SALT🧂: ua-cam.com/video/DEcxGNezNyc/v-deo.html
And here's one that tastes like BEEF🥩: ua-cam.com/video/W_CvzjtREeU/v-deo.html
Or how about a mystery video 👻ua-cam.com/video/94O-CrvMc7g/v-deo.html
Your t shirt reminds me of Antohny Bourdain.
Here in Türkiye, this (Salicornia europaea, or a local variety of it, I'm not sure) is called deniz börülcesi, roughly "sea beans". It's not eaten raw, and I don't think I've seen salt made out of it. The recipe is, you soak it in cold water for at least an hour to get rid of the excess salt, then put it in boiling water and simmer it for about 30 minutes until soft. Then you get rid of the hard stem inside, by holding one end of each stalk, and kind of pulling at the other end until the soft part comes off. These soft parts are then mixed with a bit of olive oil, lemon juice, and some garlic, and refrigerated. Served cold as an appetizer, e.g. along with meze.
adam tam benim yazacağımı yazmış la xd
It’s so delicious in Türkiye!
Awesome
I could see a handful of the fresh stuff being amazing when chopped into 1/4" or so pieces and tossed with a salad. I wanna try it now lol.
Here in the Uk we call it Samphire. Delicious steamed and served with unsalted butter or Hollandaise sauce.😋
Sounds great!
Not to be confused with Rock Samphire (Crithmum maritimum), which is supposedly the samphire mentioned in Shakespeare's King Lear. The trouble with common names...
Hi Sue , thanks for the tip of combining it with Hollandaise sauce.Definitely give a try next time i prepare Samphire.
@@franciscavanraalte7483 👍☺️
@@suewarnes9469 thanks for the quick response Sue.
Fun fact: sea bean is the most salt tolerant plant on earth able so much so that they plants are able to be watered with water several times saltier than sea water
This and other salt accumulating neachside halophytes used to br ashed to obtain minerals needed for glassmaking. Neither here nor there, but some people like random trivia.
we have it alot in the seaside cities in turkey its very tasty when prepared properly
The interesting thing about Salicornia plants is that they are really, really salt tolerant. They're salt tolerant to the point that you can grow them with sea water. As our fresh water supply dwindles more than a few people have looked into various Salicornia species as a possible new food source that requires no fresh water to grow.
we call it pickleweed in California. I spent half the day trampling the stuff yesterday at work.
Anyone trying to replace sodium chloride with sodium chloride should just use less sodium chloride. Which salt you use doesn't matter at all.
If you want to use the plant go for it (and I would), but at the end of the day if you are avoiding salt, then don't eat it.
Yeah I don't understand why they try & pass it off as "healthier" salt. Use less
@@mishka1569sodium chloride is not the only type of salt out there and it may be high in other mineral salts making it ideal for making soaps. And it giving a salty taste without being high in sodium.
"I watched Sea Beans glitter in the dark near the Tannhäuser Gate."
I use a salt that has a variety of green herbs in it and i have to say it tastes pretty epic, although i'm not sure if that changed my average sodium consumption, but it's possible it did, so that's the ideal one for me.
We foraged for these (or similar plants) in SW FL near mangroves.
In the uk its sold as samphire. I put it on salads, never used green salt though. Like miso it doesn't raise blood pressure and can be useful cos i had a stroke and salt can be bad for that.
Great video! It’s a shame you didn’t enjoy the pile of green dust more but it was fun to learn about.
Glad you enjoyed it!
Honestly, this is just very dirty salt with plant material mixed in... of course it has less sodium, because it isn't as pure. Being more "natural" than regular salt or an alternative to it sounds like major marketing BS targeting unedcated people, because the salty part is still just salt, not some actual alternative substance. Nothing more natural about it than regular rock or sea salt, either - honestly, I think no one makes salt in a "chemical process" anyway, at most naturally salty groundwater gets evaporated on an industrial scale or something. I somehow doubt bioextraction through a plant is much better from an environmental impact point of view, either, just because apropriately salty soils are scare and when you add salt for cultivation, that kinde defeats the purpose, doesn't it? I've mostly seen the salicorns fresh or as pickles, and I've had a fresh pot of it too once - which was weird because you really have to salt the plant every few weeks.
I was literally thinking the same thing, like that 50% less sodium salt...
Bruh, just use half the amount of normal salt
Need a Hamster cage flavor rating graphic.
3 out of 5 hamsters 🐹🐹🐹
Lol @WeirdExplorer I know the smell but not the taste 😂😂😂 i know what you mean though 😅😅😅😅😅 to funny though😂😂😂😂😂
I’m here quite early this time.
Me too, but i don't really care.
@@loganwolv3393Then why did you reply…? lol
Same, lol
Looks like samphire
It is
De la salicorne! "at least by volume" is just like some content creator ! but you at least its honest and transparent and tasty content! from the title to the miniature to the learning and information, theres no fake or clickbait etc! its the hardest part of youtube keep deliver the tasty truth, people wil stick around!
It would be cool to see it used in dishes
Please don't imply that Himalayan, or sea salt has less sodium than table salt. It's all salt. Only difference is the trace impurities.
Not my intention. Some people like the "all natural" aspect of this green salt.
Hmmm, I could see the green salt to actually be very useful on salads, a lot of times chopped salads can use lettuce that is super bland and I could see actually benefiting from some added 'green' taste to make me feel like I'm eating vegetables instead of watery cardboard🙂
that stuff tastes great when its steamed, I don't really like it when it's raw.. There is another salty veg that we call lam's ear, Limonium vulgare, it compliments this veg that we call, translated to English, sea beads.
agree with you hexasides6411.If you live close to the sea side ( as I do) you can get it fresh (if there are plants enough).Quick to prepare and it is very healthy (lots of nutrients) and tastes great.
@@franciscavanraalte7483 I don't live near the sea, I live about 70 km away. But you can buy it at a fishmonger or even at some supermarkets. It is a bit expensive, but worth it. I grows at our coast, but I am unsure whether you're permitted to pick them. The ones in the shop are grown commercially.
@@hexasides6411 at some places you are allowed to pick but just like for 1 person (2 handful).It is grown locally in the Netherlands where you can buy it.Thanks for the quick response hexasides6411.
they did NOT say it's saltier than salt!
they said it's got twice the VOLUME for the same weight.
meaning it's LESS salty than salt.
all it means is that to get to 1 gram of this stuff, you would need a pile that twice a large as an equivalent pile of salt.
that means it's likely LESS concentrated because you need twice as much, to get to the same weight in salt.
Yes, I was looking if someone already commented this.
Yep! The wording on the package threw me off.
I assumed that by saying you can use more of it and get less sodium like its a good thing, that it would make food just as salty. Instead its just saying you need to use a lot more of it to have the same effect as salt.
Now I wish I mentioned this in the video because its quite funny.
@@WeirdExplorer but their claim does suggest, that if you took let's say a gram of this, and a gram of salt, this stuff would still have 50% less sodium.
so even a pile twice as large, would have half as much sodium.
in other words, if you make equal piles of salt and this stuff, the salt would have 4 times the amount of sodium.
so on it's face it would SEEM that it's healthier.
on the other hand, if it's 4 times less salty than salt, you would have to add enough of it to make the sodium content equal to just using salt in the first place.
the reason i suspect it might actually be healthier than using salt, is because at least on the package it says it contains magnesium and potassium.
table-salt is pure sodium chloride.
but potassium chloride and magnesium chloride are often used in salt substitutes, because they are salty, but have literally no sodium at all.
if i had some medical issue which required me to avoid sodium (my grandfather had such a condition) i would likely just get used to replacing it with potassium salt or magnesium salt entirely.
Looks like the samphire I ate in the UK
My profile picture is the other sea beans. The kind that wash up on the beach.
well it was a cool idea...
The marketing around it feels a bit weird. It's like their main selling point is just being less dense salt.
If I wanted less dense salt, there are already better options. For example Diamond Kosher is half the density of table salt because it has big hollow crystals. But in the end, it's the taste per gram of sodium that matters, not the volume per gram.
And there are lower sodium alternatives. Yuzu rind salt gives a nice bitterness that makes it taste like it has more sodium than it does. MSG replicates the flavor enhancing properties of salt, so you can use less salt. Potassium salt is a thing. Za'atar is great. Or just adding some acidity to helps make up for it. But using an ingredient where the organic matter is just filler doesn't make a lot of sense to me.
Sea beans are delicious though, great sauted with butter and lemon. I'm just not a fan of using it as a salt substitute.
Seems like an interesting product, shame they have what appears to be deceptive marketing
It looks interesting, but I definitely don't believe it has a lower sodium content. Still, it was an interesting video as always!
I hate that I know exactly what you mean by hamster cage... That smell will haunt me for the rest of my life.
exists in greek coastlines, but its not very popular.. I was recently researching if all species of it are edible.
Salt is perfectly natural.
Yummy
Lol only channel I'm still a member of...
Salt is sodium chloride: one sodium atom bonded to one chlorine atom. You either have salt or you don't. "Plant-Derived" salt is still sodium chloride. No sodium chloride has more or less sodium or chlorine than any other sodium chloride.
I went to look it up thinking the micro-nutrient profile might make it worth trying, not really. Thought 'sea asparagus ' might have had some iodine and vit E or DHA like many seaweeds, if it does its not listed on the packaging , sad. Did get the amusement of one of the negative reviews of 'Green Salt' being the complaint that its green, I'm not sure exactly what they thought they where buying...
samphire
Salt, or sodium chloride, actually raises your blood pressure, even in small doses. So after consulting my doctor and with his recommendation I started using potassium chloride. (There's stuff like No Salt out there. Course you could get salt mixed with PC which isn't as bad.) It tastes similar to salt to me, especially in food, it tastes nearly the same. I just recommend you talk to your Dr first before consuming
I stopped using salt back when I was contortion training (I was following some terrible advice, I should have had more salt!) No Salt was my go to back then. Its not perfect, but its far superior to green salt in flavor.
Twice the volume at the same weight is not a claim that it is saltier than salt, I think you misunderstood that.
I wonder if cooking with the dried stuff would be better than using it like table salt.
Could be!
Samphire
this one is for the rastas
Plant-based and salt-pilled
The green salt looks a little bit like kratom. I'm sure you've at very least heard of that stuff.
Finaly, Organic Non-GMO Salt.
what is the shelf life. that would be my main concern. specially with that much in 1 bag
It's dehydrated.
Both dehydrated and salty. Microbes would lose their cellular moisture. But keep it dry.
Ah, yes. Vegan salt.
Are you running out of fruits to taste? 😊 Should go to Central America for new fruits like the sincuya which looks like a durian on the outside and orange on the inside.
Usually, salicornia is eaten with seafood.
But you're a vegetarian, so...
Pfffft!
Misinformation. More like salty plants