Tidal Marsh/ Perennial Glasswort

COMMON NAME: Perennial Glasswort

OTHER COMMON NAME(S): Woody Saltwort, Leadgrass, Salt horn of Virginia

SCIENTIFIC NAME: Salicornia virginica

FAMILY: Chenopodiaceae

COMMUNITY: Tidal Marsh

STATUS: Native

LIFESPAN: Perennial

HEIGHT: to 12 inches

FLOWERING TIME: Late July to October

FRUITING TIME: Mid-August to late October

DISTRIBUTION: Massachusetts to Texas, Pacific coast, West Indies ~ Throughout coastal strip in NJ ~ Found in salt marshes on  salt flats

IDENTIFYING CHARACTERISTICS: Main stem hard or woody, prostrate, forming mats and emitting erect or ascending flowering stems, green turning lead-color (dull gray) or pale brown, spikes at tips, spikes thicker than high ~ Rhizomes freely forked, long ~ Flowers in hollow of upper joints of spike, green to  pale yellow, difficult to see ~ Entire plant turns bright red in Autumn ~ Salt secretions can be observed on the stems

GENERAL INFORMATION: This family (Chenopodiaceae) commonly called the Goosefoot family consists of 120 genera and 1,300 species of perennial herbs and a few shrubs and small trees.  They are found mainly near the sea or in salt-rich steppes; they also grow as weeds in salt-rich soils around human habitation. In Greek salicornia means “salt-horn” alluding to the taste and branching of the plant stems.  The common name, Glasswort, may be derived from the shinny, somewhat “glassy” appearance.  Others note that the plant is rich in sodium salts and the ashes of the burnt plant were used to make glass in ancient times.  Wort is an old English term for herb.  Greek khen means “goose”, pous means “foot”--the leaves of many species in this family are shaped like a goose’s foot. Compared to the more frequently found Common Glasswort, Perennial Glasswort has stems that are more woody and more sparingly branched.  One member of this family (Chenopodium quinoa) is cultivated for its edible leaves and seeds by Andean Indians.  Wild species are also used as potherbs. Perennial Glasswort, like other members of this genus, has a salty taste and may be eaten raw  in fresh salads or cooked and pickled.

Please note: While harvesting wild berries/fruit is permitted at Island Beach State Park, visitors must adhere to park regulations at all times and must not damage vegetation or go off designated trails.  This information is presented for educational purposes.