Bunch of fresh Salsola sodaon a striped napkin on wooden table. Italian Barba di frate or Agretti or Saltwort on wooden background

Saltwort – The Complete Guide to the Salty Plant Behind Tumbleweeds, Agretti, and Venetian Glass

Few plants have lived as many lives as saltwort. It rolled across the Dust Bowl as the tumbleweed of every Western movie, fed starving cattle when hay crops failed, and was burned by the ton to make the crystal-clear glass of Venice.

Today, one of its cousins shows up on the plates of fine Italian restaurants as agretti, a crunchy green with a briny bite. And in folk medicine across Europe, Asia, and Africa, saltwort species have been used for everything from blood pressure to digestion.

In this guide, we’ll sort out which plants actually go by the name saltwort, how to identify them, how to eat them, and what the research really says. We’ll also be honest about the safety concerns, because this is a plant that deserves a little respect.

What Is Saltwort?

“Saltwort” isn’t one plant. It’s a common name shared by several salt-loving plants, called halophytes, that grow on beaches, salt flats, and disturbed dry ground.

Most of the time, the name refers to plants in the genus Salsola, a group in the amaranth family. According to a 2022 review in the journal Plants, Salsola is one of the largest genera in that family and includes annuals, small shrubs, and even woody trees.

Botanists have been reshuffling the genus for years, so you’ll see the same plant listed under several Latin names. That’s normal, and it’s one more reason to identify plants carefully rather than relying on a name alone.

Prickly Saltwort (Russian Thistle)

Prickly saltwort, known scientifically as Salsola kali and also listed as Salsola tragus or Kali tragus, is the famous tumbleweed. It’s native to Eurasia but now grows across most of North America, especially in the dry West and along the Atlantic and Gulf coasts.

The USDA Forest Service’s Fire Effects Information System notes it is most common along sea beaches and in disturbed grassland and desert communities. If you’ve seen a round, bristly ball of dead stems bouncing across a highway, you’ve met it.

Opposite-Leaved Saltwort (Agretti)

Salsola soda goes by many names, including opposite-leaved saltwort, barilla plant, monk’s beard, and agretti. It’s native to salty coastal soils around the Mediterranean, where it has been eaten as a vegetable for generations.

Unlike its prickly cousin, agretti is soft and tender when young, with long, fleshy leaves that look a little like thick chives. This is the saltwort most people will want to eat.

Batis Maritima (American Saltwort)

In Florida, the Gulf Coast, and the Caribbean, “saltwort” usually means Batis maritima, a sprawling succulent shrub from a completely different plant family. The University of Florida’s plant directory lists it as a native of coastal strands, salt flats, marshes, and mangroves.

Batis has its own long history as a salty potherb and pickle, but it’s unrelated to Salsola. If you live near the coast, it’s worth knowing which saltwort you’re actually looking at.

A Quick Note on Glasswort and Samphire

Glasswort, also called marsh samphire or sea beans, belongs to the genus Salicornia. It’s sometimes called saltwort too, and it shared saltwort’s old job in glassmaking.

Glasswort is a separate plant with jointed, leafless green stems. It deserves its own guide, so we’ll keep the focus here on true Salsola saltworts.

How to Identify Saltwort

Identifying Prickly Saltwort

Prickly saltwort is an annual that grows into a highly branched, rounded bush. According to the Forest Service, it typically reaches 1 to 3 feet tall and 1 to 5 feet across.

Its leaves are narrow, awl-shaped, and tipped with sharp spines, and its tiny, easy-to-miss flowers sit where the leaves meet the stems. Young spring plants are softer and greener, often with reddish or purple striping along the stems.

The plant flowers from roughly June through August and sets seed from August through November. After the first fall frost kills it, the main stem breaks free from the root and the whole plant tumbles across the land, scattering seed as it goes.

A single plant can produce around 250,000 seeds. That’s why it spreads so aggressively, and why foragers have a responsibility not to help it along.

Identifying Agretti

Agretti grows as a low, bushy annual with fleshy, needle-like leaves arranged opposite each other on the stem. The young shoots are bright green, juicy, and crunchy, without the hard spines of Russian thistle.

As the plant matures, the stems get woody and the leaves get tougher. That’s why agretti is harvested young, while it’s still tender enough to eat.

Possible Lookalikes

Kochia, sometimes called burningbush or fireweed, also forms tumbleweeds and grows in the same disturbed, dry places. Lamb’s quarters, a common edible weed in the same family, can look similar when very young.

If you’re new to wild plants, start with a good field guide and, ideally, an experienced local forager. Our complete beginner’s guide to foraging covers the basic rules for identifying any wild plant safely.

A Plant That Built an Industry: Saltwort and Glass

Saltwort earns its name honestly. These plants pull sodium from salty soil and store it in their tissues, which made them valuable long before anyone thought about eating them.

For centuries, people burned saltwort and collected the ashes, which contained an impure form of sodium carbonate known as soda ash. According to the Museum of Fine Arts, Boston’s CAMEO conservation database, this product was called barilla, and it was produced by burning Salsola kali or Salsola soda.

Barilla was a key ingredient in glassmaking and soapmaking. Spain, Sicily, and the Mediterranean exported it widely, and the clarity of famous Venetian glass depended on high-quality plant ash.

The trade faded in the 19th century, when chemists learned to make sodium carbonate from salt and other minerals. But the plant’s legacy lives on in a single word: the element sodium takes its name from “soda,” the ash these plants produced.

Saltwort as Food

Agretti: The Saltwort Worth Cooking

Agretti is the star of the saltwort kitchen. It tastes fresh, grassy, and slightly salty, with a satisfying crunch that holds up well to quick cooking.

The classic Italian preparation is simple. Trim the tough lower stems, rinse the shoots well, blanch them for a minute or two in boiling water, then toss them in a hot pan with olive oil, garlic, and a squeeze of lemon.

Agretti also makes a lovely bed for grilled fish, a crunchy addition to pasta, or a quick side for eggs. Go easy on added salt, because the plant brings plenty of its own.

Fresh agretti is hard to find outside specialty markets, and it only stays crisp for a few days. That’s why many herbal cooks grow their own.

Young Russian Thistle Shoots

Young prickly saltwort shoots have been eaten as a cooked potherb in some traditions, harvested in spring before the spines harden. Once the plant matures, the spiny tips make it unpleasant and potentially irritating to eat.

If you try it, gather only the tender tips from clean ground and cook them like any other wild green. Treat it as an occasional food rather than a staple, for reasons we’ll cover in the safety section.

A Surprising Survival Food for Livestock

Russian thistle has a remarkable history on the range. The Forest Service notes that Russian thistle hay is credited with saving the beef cattle industry in Canada and the United States during the Dust Bowl, when conventional hay crops failed.

Researchers have even studied it as a hay crop for dry regions. In one New Mexico trial, irrigated Russian thistle produced 73 percent as much dry matter as alfalfa while needing only half as much water.

What’s Inside the Plant

Most of the nutrition data we have on Russian thistle comes from livestock research. The Forest Service reports that fresh, immature leaves and stems contained about 11.5 percent protein and 12.4 percent crude fiber, along with a high mineral content.

The dried winter plant was described as a good source of vitamin A and phosphorus for grazing animals. Agretti is likewise valued in Italian cooking as a fresh green rich in minerals, though detailed human nutrition data for it is still limited.

These numbers are a reminder that saltwort is a real food plant, not just a weed. They don’t, however, tell us how much benefit a person gets from an occasional side dish, so treat them as background rather than health claims.

Traditional Uses in Folk Medicine

Across the Middle East, Central Asia, North Africa, and the Mediterranean, saltwort species have a long history in folk medicine. A 2022 review in the Journal of Enzyme Inhibition and Medicinal Chemistry notes that Salsola species were traditionally used to lower blood pressure, calm inflammation, and support the immune system.

Researchers studying agretti also point out that Salsola species were used in folk medicine for hypertension, constipation, and inflammation. Some species were used against intestinal worms, and in parts of Africa, certain shrubby Salsola species were used in traditional contraception.

Keep in mind that these uses come from many different Salsola species across many cultures. What one region used a desert shrub for doesn’t automatically apply to the tumbleweed in your backyard or the agretti in your garden.

What Does the Research Say?

Scientists have only recently started paying serious attention to saltwort. The 2022 review in Plants describes the genus as frequently overlooked, with most research focused on identifying species and studying their pollen.

What’s Been Found in the Lab

Laboratory and animal studies on various Salsola species have reported a long list of potential activities. These include anti-inflammatory, antioxidant, antibacterial, liver-protective, and blood-sugar-lowering effects.

Saltwort plants contain a rich mix of plant compounds, including flavonoids, phenolic acids, triterpenes, coumarins, and alkaloids. In test-tube studies, extracts from agretti and other Salsola species inhibited an enzyme involved in blood pressure regulation, and flavonoids from agretti showed anti-inflammatory and antidiabetic potential.

The Honest Bottom Line

Here’s what matters most: these findings come from test tubes and animals, not people. As of this writing, there are no human clinical trials showing that saltwort treats high blood pressure, diabetes, inflammation, or any other condition.

Many of the most interesting results also come from Salsola species you’re unlikely to find in North America. So while saltwort is a fascinating plant with real research interest, it isn’t a proven remedy, and it shouldn’t replace any treatment your doctor recommends.

The National Center for Complementary and Integrative Health advises against using unproven natural products as a substitute for conventional care or as a reason to delay seeing a health care provider. That advice applies fully here.

Safety, Side Effects, and Who Should Avoid Saltwort

Saltwort is a food plant for many people, but it comes with real cautions. Read this section before you harvest, cook, or experiment with it.

Safety Warning

Do not use saltwort medicinally if you are pregnant, trying to conceive, or breastfeeding. Some Salsola species have shown contraceptive and hormone-related effects in animal studies, and there is no safety data for these groups.

People with Russian thistle, lamb’s quarters, or weed pollen allergies should avoid handling flowering plants and should be cautious about eating saltwort. Seek emergency care for any trouble breathing, throat tightness, or widespread hives.

Saltwort can be very high in sodium and contains oxalate. If you have high blood pressure, heart failure, kidney disease, or a history of kidney stones, or follow a low-sodium diet, talk to your doctor before eating it regularly.

If you take blood pressure or diabetes medication, avoid using saltwort extracts or concentrated preparations without medical advice. Lab studies suggest effects on blood pressure and blood sugar pathways, so interactions are possible even though they haven’t been studied in people.

Pollen Allergies

Russian thistle pollen is a well-known allergen. A 2024 study in Frontiers in Immunology describes saltwort pollen as a major allergen source in parts of southern Europe, Turkey, Central Asia, and Iran, and notes it was recognized as an important allergenic plant in the United States as early as 1933.

People allergic to saltwort pollen mainly suffer from hay fever, itchy and watery eyes, asthma, and allergic skin symptoms. The same study found that saltwort shares allergens with related weeds like lamb’s quarters, so people sensitive to one may react to another.

If you have weed pollen allergies, avoid handling saltwort while it’s flowering in summer. Wear long sleeves and gloves, and don’t cut or shake mature plants near your face.

Sodium Content

Saltwort lives up to its name. In a multi-year USDA field study of agretti grown in saline soil, sodium made up roughly 5 to 9 percent of the plant’s dry weight, and the researchers specifically noted that agretti consumption should be monitored for people on a low-sodium diet.

Sodium levels depend heavily on where the plant grows, so agretti grown in ordinary garden soil will likely be less salty than plants from a salt flat. Still, it’s smart to taste before you salt and to eat it in normal vegetable portions.

The National Institute of Diabetes and Digestive and Kidney Diseases recommends that adults aim for less than 2,300 milligrams of sodium a day. That’s especially important if you’ve had calcium-based kidney stones.

Oxalate and Kidney Stones

Like spinach and several of its relatives, saltwort contains oxalate. The Forest Service notes that Russian thistle contains small amounts, and seed meal tested in one study contained about 2.2 percent oxalate.

For most people, moderate amounts of oxalate in vegetables aren’t a problem. But if you’ve had calcium oxalate kidney stones, the NIDDK’s guidance on diet and kidney stones recommends limiting oxalate and sodium, so saltwort is best kept to an occasional side dish.

If kidney health is on your mind, our complete guide to herbs for kidneys and urinary health goes deeper into which plants are gentle and which deserve caution.

Where It Grows Matters

Salt-loving plants are very good at pulling minerals out of the soil. The USDA study found that agretti readily accumulated sodium, boron, and selenium from salty ground and irrigation water.

That’s useful on a farm, but risky for a forager. Russian thistle often grows along roadsides, railroad tracks, and fence lines, places that may be sprayed with herbicides or contaminated with runoff, so only harvest from clean ground you know well.

Physical Hazards

Mature prickly saltwort has sharp, stiff spines that can scratch skin and irritate the mouth. Wear a sturdy pair of leather gardening gloves when handling it, and never eat the spiny mature plant.

How to Grow Agretti at Home

If you want to cook with saltwort, growing agretti is the easiest and safest route. It’s a cool-season annual that does best when sown early in spring.

Start With Fresh Seed

The biggest challenge with agretti is the seed. In the USDA field study, researchers found that seed viability was very poor after about three months of storage, and some years germination was so low that no planting happened at all.

Buy agretti seeds as close to planting time as possible, and sow them as soon as they arrive. Old seed is the most common reason gardeners fail with this plant.

Planting and Care

Sow seeds directly in the garden in early spring, about a quarter inch deep, in full sun and well-drained soil. Agretti tolerates salty and poor soils, but it grows happily in ordinary garden beds with regular watering.

Thin seedlings so plants have room to bush out. In the USDA study, direct-seeded agretti produced more tender shoots with less woody stem than transplanted plants.

Harvesting

Harvest agretti while the shoots are young, tender, and bright green, typically six to eight weeks after sowing. Cut the tops a little above the soil, and use them within a few days for the best crunch.

Once the stems turn woody and the plant starts to flower, quality drops quickly. Sowing a small batch every few weeks in spring will stretch your harvest.

Foraging Prickly Saltwort Responsibly

Russian thistle is an invasive weed across much of North America, so you won’t run out of it. But that also means foragers need to be careful not to spread it.

Harvest only young spring shoots before the plant flowers or sets seed. Never move mature or dead plants from one area to another, because each tumbleweed carries tens of thousands of seeds.

Check local rules before you harvest on public land, and always get permission on private property. When in doubt, leave it and grow agretti instead.

Using Saltwort in a Modern Herbal Kitchen

For most people, saltwort is best treated as a nutritious, flavorful vegetable rather than a medicine. That’s how it has been used most safely and most often throughout history.

Agretti works beautifully as a side dish, a salad green when very young, or a salty, crunchy topping for fish, eggs, and grains. It can also be quick-pickled in vinegar for a tangy condiment.

Because it brings its own salt, agretti can help you cut back on added salt in a dish. Just remember that it’s still a source of sodium, so it isn’t a free pass for anyone on a strict low-sodium diet.

Frequently Asked Questions

Is saltwort the same as tumbleweed?

Prickly saltwort, also called Russian thistle, is the classic tumbleweed of the American West. Other plants, such as kochia, can also become tumbleweeds, and agretti is a related saltwort that doesn’t tumble the same way.

Is saltwort safe to eat?

Agretti is a traditional vegetable that’s widely eaten in Italy and is generally considered safe in normal food amounts for healthy adults. People with pollen allergies, kidney stones, kidney disease, high blood pressure, or low-sodium diets should be cautious, and pregnant or breastfeeding women should avoid medicinal use.

Can saltwort lower blood pressure?

Some lab studies suggest saltwort extracts may affect an enzyme involved in blood pressure, and it has been used for this purpose in folk medicine. However, there are no human trials, and its high sodium content could actually work against you, so don’t use it to manage blood pressure.

Is saltwort the same as samphire?

Not quite. Samphire or glasswort belongs to the genus Salicornia, while true saltworts belong to Salsola, though both are salt-loving plants that were once burned for soda ash and are sometimes confused.

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Final Thoughts

Saltwort is one of those plants that rewards curiosity. It helped make some of the finest glass of Renaissance Venice, fed cattle through the Dust Bowl, and still turns up as a prized vegetable on Italian tables.

As medicine, though, it’s still more promise than proof. Enjoy agretti as a crunchy, salty green, respect the allergy and sodium cautions, and leave the bold health claims to future research.

If you grow one new plant this spring, agretti is a fun one to try. Just make sure your seeds are fresh, and harvest them young.

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