Meet Sarconia!

Have you heard of salicornia before?

 It is also known as sea asparagus, pickleweed and sea beans and is being dehydrated in the sun to make "green salt". 

 It grows at the edge of wetlands, marshes, and seashores, and basically thrives in salty places.

As food insecurity is given more and more attention, this plant is undergoing research as a sustainable alternative. 

By absorbing salt, it is not only able to protect habitats but it also offers you a healthy alternative to salt. 

Because it contains 50% less sodium (by weight) than salt and contains both protein and fiber, it is not only finding its way into fine dining but into the lives of those who are at risk for high blood pressure.

Did you know that 1.3 billion people in the world have high blood pressure?

Research done on the effect of green salt points to it being a solution for this large population of people because it has minerals like magnesium, calcium, and potassium that balance out the sodium.

And if that's not enough, it has Chlorophyll, Vitamin B3, Zinc, and Iodine which make it a wonderful support for your immune system.

Chef Ken is trying out Green Salt at Hippocrates Health Institute in their raw vegan dishes as a way to support wellness, create delicious experiences for their guests, and support the environment.

So why not give “green salt” a try? (and let us know what you think of it in the comments below!)

You will be helping yourself and the environment.

Here's to enjoying life and caring about it at the same time!