Remember you have a low yield with dried salicornia, but since it's basically a salt substitute, a little goes a long way.
Recipe by Hank Shaw on August 15, 2013
Prep time: PT15M
Total time: PT735M
Rating
5 stars (2 reviews)
Keywords
what is green salt
Ingredients
12 ounces sea beans ((salicornia species))
Categories
Condiment
Cuisine
American
Steps
Wash your sea beans well to remove any sand they might have on them.
OPTIONAL STEP: Boil your sea beans in salty water for 1 to 2 minutes, then shock them in a bowl of ice water. This is only for color. The blanching step keeps the salt greener.
Dehydrate between 90°F and 105°F until hard and brittle, about 8 to 12 hours.
Break up the dried sea beans with your fingers, then grind in a spice grinder or a strong blender with a dry blade attachment. Sift the powder to remove any larger bits, and regrind those either in the grinder, or with a mortar and pestle.
Store in a closed container in the dark indefinitely. It will brown slowly over time, so if you don't use it often, keep it in the freezer.
