Herb: Chicken Claws
Latin name: Salicornia quinqueflora
Synonyms: Salicornia australis, Sarcocornia quinqueflora
Family: Chenopodiaceae (Goosefoot Family)
Edible parts of Chicken Claws:Young shoots - raw or cooked. A salty taste. Used mainly as a pickle. Each stem has a fibrous woody core that makes the plant much less appealing as a vegetable or pickle.
Description of the plant:
Habitat of the herb:Coastal rock platforms and rock crevices in New Zealand. Salt flats high in the intertidal area in Australia.
Other uses of Chicken Claws:The ashes obtained from burning this plant are rich in potash and are used in making soap or glass. The ashes can also be used as a soap for cleaning fabrics.
Propagation of the herb:Seed - we have no information for this species but suggest sowing the seed as soon as it is ripe if this is possible, otherwise in spring, in a greenhouse in a light sandy compost. When they are large enough to handle, prick the seedlings out into individual pots and plant them out in the summer. Division might be possible in the spring.
Cultivation of Chicken Claws:Coastal rock platforms and rock crevices in New Zealand. Salt flats high in the intertidal area in Australia.
Medicinal use of the herb:None known
Known hazards of Salicornia quinqueflora:None known
Plant information taken from the Plants For A Future.