Halophytes – salt-tolerant plants capable of thriving in hot and arid conditions – are being explored across the UAE as a potential new source of food due to their local abundance and ability to withstand harsh environments.
Culinary experts and conservationists say exploring these plants as a food source could increase food security, benefit local communities and even help in the fight against global warming.
Sustainability champion, Omar Shihab from Michelin Green Star restaurant BOCA, in partnership with Emirates Nature-WWF and the International Center for Biosaline Agriculture (ICBA), are leading the project with funding from HSBC Bank Middle East.
Together they are exploring the potential of halophytes to be used as super foods, green salt, fodder and other by-products produced by local farming communities.
Marina Antonopoulou, Chief Conservation Officer at Emirates Nature-WWF said: ‘Halophytes hold immense potential in gastronomy and in safeguarding our coastal areas and the communities around it. We are laying the groundwork for future industry professionals to innovate with these remarkable species and make a positive impact for climate and nature.’
Multi-Faceted Halophytes
The team say the programme will create new sources of income, economic diversification, small-scale business growth and local entrepreneurship, while also benefiting nature and biodiversity.
The move also looks at how recent events like the floods in the UAE serve as stark reminders of the impact of climate change, as halophytes, such as Salicornia or Arthrocaulon, are promising climate-resilient crops with significant potential for the UAE’s food security.
They are well-suited to withstand harsh environmental conditions, including high salinity and water scarcity, making them ideal candidates for cultivation in arid regions .
Shibab said: ‘At BOCA, we are proudly engaging in this project and want to call other chefs, restaurant owners, food and beverage industry leaders to be part of this pioneering team exploring the potential of halophytes as local, climate-friendly and sustainable new ingredients.’
As foods halophytic species can be eaten fresh or steamed, squeezed into cooking oil or ground into high-protein meals.
Patricia Roig, Executive Chef at BOCA explained: ‘Halophytes like Salicornia provide a vibrant green colour, salty, slightly bitter taste with citrus notes, and a crisp texture. Salicornia has diverse culinary uses including salads, ceviches, poke bowls, detox juices, and pickling.’