Also known as salicornia, samphire, sea asparagus, glasswort and pousse pierre, these beans are grown both in the wild and now, commercially. Thus, they are available virtually all year. Typically, the wild season begins in early spring and lasts for two to three months. Beans average 1”-2” in length and there are approximately 200 per pound. Best kept between 32-34 degrees F and damp for best storage results. These beans are appropriately named, as they are very salty and crisp: like a nice splash of seawater right in your face! Wonderful steamed, sautéed, and pickled, too, they work well with other vegetables and as a garnish for seafood, in particular.