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Environmental problems like the rising sea level and the
decreasing amount of fresh water force us to consider the possible
solutions and the cultivation of salty greens IS one of them.
Due to the rising sea level which results in more brackish farmland, some farms are
unable to grow one or more of the traditional crops. For them this kind of cultivation offers new perspectives
which may also prove to be useful in developing countries. Here desert
land can be used for the growing of sea greens so that possibilities to
fight the poverty problem may arise.
It is not surprising that the popularity of these greens
has greatly increased for over the last few years.
Saltygreens®Beara Seafoods on the Beara peninsula is specializing in the trade of
these sea greens.
The best cooks of the world have used these exclusive
greens for years.awareness.
For almost everyone who experiences the rich taste of
samphire and sea lavender for the first time, these greens are a
pleasant surprise.
In some respect the fleshy and crisp stems of samphire
resemble cactus plants a bit. Moreover samphire goes very well with fish
dishes, but it can be used as an exclusive kind of wok vegetable as
well.
Sea lavender is a green vegetable which bears comparison
with leaf spinach. Because of its unique, salty taste it is an excellent
supplement to oyster-, mussel- or lamb dishes.
Good Health
Sea-vegetables contains: Vitamin A, Vitamin B2, Calcium,
Carbohydrates, Iodine, Iron, Magnesium, Protein, Zinc.
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