Spain's Salicornia Farming Takes Root in Isla Cristina

Salicornia, a salt‑tolerant halophytic plant often called “sea asparagus,” is being cultivated on a commercial scale in Spain's coastal marshes. The plant thrives in brackish water and can be grown alongside aquaculture or using saline effluents, offering a new model for agriculture in salty environments.

Manolo Díaz, the first Spanish farmer to successfully cultivate salicornia, began experimenting in the marshes of Isla Cristina in 2013 and started large‑scale planting in 2015 after collecting a few hundred grams of seed. His operation now supplies the plant to high‑end restaurants, where chefs use its crisp texture and salty flavor to enhance seafood dishes, and it is also being explored for broader food, cosmetic and bio‑economic applications.