Herb Frost, has an original texture and a salty point. Fantastic accessory for imaginative salads
The glacial ficoide (Mesembryanthemum crystallinum), also known as Herb Frost, belongs to the family Aizoaceae, herbs or subshrubs with white flowers, red or yellow, usually fleshy leaves, and the crop usually occurs in dry climates, in fact, it is believed that the ficoide glacier is native to southern Africa, although there are voices who claim that comes from Asia or Europe, Greece and the Canary Islands specifically.
Season: The planting of small grass seeds ficoide frost or ice, is usually performed between the months of March and April. The first leaves to be found in the first stage of growth, have smoothed salty notes, are wider and less wavy, and are known as lettuce or lettuce glacial desert. The same plant also provides a result of land known as sea anemones.
Trivia: The glacial ficoide also called frost or frosted grass because of its appearance, its green leaves have an appearance reminiscent of the frosting because it has the taste watery. Leaves are two to four inches long, with a high water content and as you can imagine, groceries, now widely used in haute cuisine.
Preparation and consumption: In ficoide icy course aims to provide a cooling element, so often served in salads or as decoration for cold dishes, though perhaps mainly what is expected of these leaves is their contribution saline taste. As many of the plants or herbs currently used in haute cuisine is not new, but forgotten or ignored a plant that is recovered to make new dishes sensory contrasts.