Glasswort (Sea Asparagus) and Sugar Snap Peas


Sujata Threja Pherwani of San Francisco first discovered glasswort, an edible, salty plant that grows on salt marshes, at a vegetarian restaurant in Holland. Back home in California, her friends raved about this new green superfood. “It has become a staple in my kitchen,” says Pherwani. She’s certainly convinced VT editors, who love its crunchy texture. Pherwani suggests serving this recipe over bulgur and chickpeas.

  • 4Servings


  • 1 1/2 cups fresh glasswort or salicornia
  • 1 Tbs. olive oil
  • 2 cloves garlic, minced (2 tsp.)
  • 1 cup fresh sugar snap peas
  • 1 tsp. toasted sesame oil


1. Cover glasswort in large bowl of cold water. Soak 30 minutes to remove salt; drain.
2. Heat oil in skillet over medium heat. Add garlic, and sauté 1 minute, or until golden. Add glasswort, and cook 5 minutes, or until glasswort is wilted. Add sugar snap peas, and sauté 5 minutes more. Stir in sesame oil, and serve.

Nutrition Information

  • Calories: 69
  • Carbohydrate Content: 6 g
  • Fat Content: 4 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 7 mg
  • Sugar Content: 2 g