How to use

"Gastronomic Use of Halophytes Plants"



The book Gastronomic Use of Halophytes Plants is the result of the XtremeGourmet research project, and its purpose is to contribute to the careful expansion of the culinary use of halophyte plants.

The panel of collaborators to investigate the gastronomic use of these marine vegetables included the most prestigious Portugal Chef´s, with a common denominator: the passion for cooking, and in particular, the use of products linked to the sea.

Use, test, appreciate, and enjoy the wonderful salty vegetable experience!

Gastronomic Use of Halophytes Plants (Check)

Gastronomic Use of Halophytes Plants (Download)

Mushrooms sauteed with Sea Fingers


250 g of brown mushrooms
4 cloves garlic
1 strand of olive oil
4 rods of sea fingers Riafresh






Crush the garlic cloves (with bark), using the handle of a knife; place in skillet, along with olive oil. Let it warm up a bit.
Remove the foot from the mushrooms, wash them and place on a sheet of kitchen paper to dry them. Slice the mushrooms and place them in the frying pan.
Wash the sea fingers, cut them a little and add to the mushrooms. Let it cook, stirring occasionally.
Serve hot with some tosts.

Recipe and photo by Blog Tertúlia da Susy

Soup of beet and pear with samphire (salicornia)


1 large beet
2 pears
1 onion
salicornia Riafresh 
black pepper 
1 strand of olive oil
500 ml of water





Peel the onion, chop it and saute it in the oil. Then add the beets and pears, peeled and cut into slices and water. Let them cook until they are tender.
Season with salicornia and black pepper.

Recipe and photo by Blog Tertúlia da Susy

Natural Oysters with Samphire (Salicornia)


fresh oysters



salicornia Riafresh





Rub the oysters with a brush to remove any dirt, with the oysters closed.

Open the oysters with the help of a knife of your own, (or let each one open your oyster). Set over salicornia.

Serve on ice, with lemon wedges, which squeeze over oysters.

Salad of Orange and Samphire (Salicornia)


3 oranges

20 g of Salicornia Riafresh

olive oil




Peel the oranges and cut into wedges or slices. Put the salicornia. Drizzle with olive oil and season with pepper.

Suggestion: Accompany any meal. Dare to replace orange with clementine

Polenta and vegetable balls with garlic purée and samphire (salicornia)


olive oil

6 cloves garlic, large

1 shallot

7-8 cherry tomatoes

1/2 small curtain

5 paris mushrooms, medium

1 bay leaf

fresh parsley qb

100 g polenta


smoked sweet pepper


1 tablespoon grated Parmesan cheese

1 tablespoon light cream

80 g fresh salicornia Riafresh


watercress (as side dish)



Begin by baking the vegetables, preheating the oven to 190ºC.

Put a generous olive oil in the oven, the bay leaf, the shallot cut into half pieces, a clove of crushed garlic, the rolled mushrooms, the courgette cut into cubes, the cherry tomatoes cut in half and some lime juice. Season with salt, pepper and sweet chili. Wrap well and bake until the vegetables are roasted but firm, stirring in half.

For the garlic purée, place a small stick of water on the fire. Peel the remaining cloves of garlic, open in half and remove the green stem, and bring the garlic to bake until tender, about 7-8 minutes. Remove the garlic from the water and bring the salicornia to blanch in the same water, about 2-3 minutes. Remove and set aside.

Add to the garlic, a pinch of nutmeg, a pinch of pepper and the cream. Grind well with the magic wand. True seasoning and join the Salicornia, wrapping well. Book it.

For the polenta dumplings, bring two cups of water seasoned with salt and chopped parsley. When it starts to boil, add the polenta, in the rain and slowly, always stirring with a stick of sticks. Let it cook for 2 minutes, stirring constantly, and then add the roasted vegetables (drained from the sauce and without the bay leaf) and the parmesan and stir well.

Let it cook for another 2-3 minutes and remove from the heat.

Let it cool slightly and with your hands form cookies of the desired size (do not let it cool too much because the polenta "holds" quickly).

Arrange in the serving dish, over a base of watercress, and accompany with the garlic and salicornia puree.

Recipe and photo by Blog Basta Cheio

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