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Salicornia europaea

Salicornia europaea

9.9
A marsh plant with thick stems that tastes salty and people use as a garnish
  • noun
  • Specialized
translation icon : Salicornia europaea
  • In the salt marsh, Salicornia europaea forms dense green carpets in late summer.

Examples

  • Historically, people burned Salicornia europaea to obtain soda ash for glassmaking.

  • Many chefs now use Salicornia europaea as a delicate, salty garnish for seafood dishes.

  • I found Salicornia europaea growing near the beach.

  • Have you ever tried Salicornia europaea in a salad?

  • Historically, people burned Salicornia europaea to obtain soda ash for glassmaking.

  • In the salt marsh, Salicornia europaea forms dense green carpets in late summer.

  • Many chefs now use Salicornia europaea as a delicate, salty garnish for seafood dishes.

Synonyms

Salicornia
vsSalicornia europaea
  • Specialized
1 9.9

A thick plant that stores water and grows in salty marshes by the sea

is one specific species within this broader group of coastal plants
samphire
vsSalicornia europaea
  • UK
9.9

A thick-stemmed coastal plant with small flat leaves that grows in salt marshes

is the precise species found in European and North American salt marshes
glasswort
vsSalicornia europaea
9.9

A plant that grows in wet areas near the sea with thick stems used to make ashes for glass

is described instead as a fleshy plant with jointed stems and tiny scales

Surface Forms

Morphology

Salicornia + europaea

This is a Linnaean binomial composed of the genus name 'Salicornia' (a salt‑marsh plant) and the Latin epithet 'europaea' (of Europe). A learner who knows both constituents would transparently infer it denotes the European species of Salicornia — a fleshy coastal plant — because taxonomic Latin names are compositional and cross‑linguistically predictable in this way.

Etymology

Salicornia europaea is a soft, salty plant that grows in salt marshes. People once burned Salicornia europaea to make 'soda ash' for glass, which gave it the old name 'glasswort', and its salty, crunchy stems are why chefs now use it as a garnish.