Glasswort, pickleweed, sea beans, samphire greens, sea asparagus
Along the east and west coast, ranging from northeast Canada to south Texas and northwest Canada to southern California.
Primarily areas with a high salinity. Salt marshes and salty rockbeds are of high favor.
Low-growing, waxy succulent herb stems branching from a single root system in the ground.
Each stem can grow between 4 to 20 inches tall.
Glasswort is highly effective at removing selenium from soil, and is used as a phytoextractor.
Young stems of glasswort are edible. Due to the salinity of their habitat, they have a salty taste and can be pickled or used as a garnish. Additionally, the ashes of glasswort can be used in glassmaking and soapmaking. This is because when ashed, glasswort produces soda ash: an important ingredient in the aforementioned activities.