It has been considered a plague, but nowadays salicornia is seen as a gourmet product, an ingredient with curious uses, as Bimby magazine refers. Salicornia can be eaten raw or cooked in several ways, as in salads, pastas, fish, meat, seasonings and beverages. Ricardo Araújo, RiaFresh’s head of marketing, suggests salicornia butter, «which can be used in toasts or as seasoning».

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