Glasswort Or Sea Beans

Sow seed in spring once the danger of frost has passed, about 1 inch deep, spacing rows 12 inches apart and thinning seedlings to roughly 8 inches once they reach 2 inches tall; seedlings can also be transplanted out after the frost risk has passed. Choose a sunny position with light, sandy, well-drained soil at a pH of about 6.0 to 7.5, and keep the soil consistently damp without letting it become soggy or waterlogged.

Because the plant is a halophyte, it benefits from occasional irrigation with a saline solution, such as a teaspoon of sea salt dissolved in water, to mimic its native tidal conditions. A side-dressing of kelp fertilizer in late spring and late summer supports growth, and the crop can also be grown successfully in containers.

Glasswort is not troubled by many common pests or diseases, though snails can occasionally be an issue. Waterlogged, constantly saturated roots can lead to rot, and wetting the foliage during watering can encourage fungal problems, so irrigation is best directed at the soil rather than the plant itself.

In the Northern Hemisphere, shoots are cut from June to August, after which the stems become woody; the plant is treated as a cut-and-come-again crop, with about a month left between cuts to allow regrowth. Harvest when stems are bright green, firm, and juicy, cutting only what is needed and leaving roughly half the growth behind so new stems can replace what was taken.

Because the plant readily accumulates minerals from its growing water, wild-gathered stems should not be taken from sites near industrial runoff or polluted harbors, as such patches can carry heavy metals absorbed from the surrounding water.

Culinary: The stems are eaten raw or cooked, typically boiled without added salt because of their natural saltiness, then finished with butter or olive oil; they are also fried, steamed, or added to salads, soups, and hot dishes, and are commonly served alongside fish and seafood. Once cooked, the texture and flavor have been compared to young spinach stems, asparagus, or artichoke.

Industrial: Historically, the ashes of glasswort were burned to produce soda ash, known as barilla, which was used as a raw material in glassmaking and soapmaking. This use declined after the Leblanc process made industrial soda ash production possible in the first half of the 19th century.