10/19/2026
Fall is here and the glasswort is turning red.
Also known as pickleweed or marsh samphire, the leaves of this plant are edible and have been harvested for centuries for culinary, industrial and medicinal uses.
Its physical characteristics are quite interesting, as it is a low-growing succulent with fleshy, branched stems that appear to be fused together. Enjoy them raw, cooked or pickled — the salty red leaves are especially delicious and pair perfectly with lemony fish, rich meats or a citrus-based salad. Embrace the season’s finest flavors!