Colonies of this amaranth-hued member of the flora fill the space at the outlets of salt springs and create an unrepeatable landscape.
An annual herbaceous plant 10-30 centimetres tall with knotty stems that, from July to September, turn from juicy and green into dried-out red twigs.
In Ukraine this hardy dweller of saline soils is called "solianka" and "solinka". In some countries the glasswort is regarded as a sea bean or asparagus and made into culinary masterpieces. The delicacy is served fried, boiled, raw, pickled, and in sauces.
In our national cuisine this unusual little herb has not won the fame of parsley and dill, but it is worth making side dishes and salads from it, as well as using it as a flavouring seasoning. The product is not salted, because it has accumulated salt at the place where it grew.
Connoisseurs of folk medicine note in the glasswort anti-inflammatory, toning, and diaphoretic properties. This unique plant has accumulated in its stem sucrose, tannins, sodium carbonate, bromide, and magnesium iodide. There are a great many recipes for preparing tinctures and decoctions from the healing herb.
The lumpy, gnarled stems are used to good effect by florists in creating original flower arrangements.
In Donetsk region the glasswort can be seen on the eastern outskirts of the village of Oleksandro-Kalynove, where almost 100 years ago, at a depth of 135 metres, deposits of salt were discovered. In the lowland by the river Bychok, salt springs come to the surface, forming glades with snow-white crystals. From the H-20 Sloviansk-Mariupol highway, a metal footbridge with steps leads to this picturesque spot.
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