Suaeda

In the medieval and early post-medieval centuries suaeda was harvested and burned, and the ashes were processed as a source for sodium carbonate for use in glass-making; see glasswort. In Mexico, some species such as Suaeda pulvinata, called romeritos, are cooked in a traditional festive dish called either revoltijo or romeritos. It is also eaten as wild greens (quelites), or as edible herbs grown as part of the crop-growing system called milpa. ==Species==

93 species are accepted. • Suaeda khalijefarsica • Suaeda kocheri • Suaeda kulundensis • Suaeda linearis – annual seepweed, narrow-leaf seablite • Suaeda malacosperma • Suaeda merxmuelleri • Suaeda mexicana – Mexican seepweed • Suaeda micromeris • Suaeda monodiana • Suaeda moschata • Suaeda multiflora • Suaeda nesophila • Suaeda neuquenensis • Suaeda nigra – bush seepweed, romerillo • Suaeda nigrescens • Suaeda novae-zelandiae • Suaeda nudiflora • Suaeda olufsenii • Suaeda palmeri • Suaeda pelagica • Suaeda plumosa • Suaeda pruinosa • Suaeda pterantha • Suaeda puertopenascoa • Suaeda pulvinata • Suaeda rigida • Suaeda rolandii – Roland's seablite • Suaeda salina • Suaeda salsa • Suaeda scabra • Suaeda sibirica • Suaeda stellatiflora • Suaeda tampicensis – coastal seepweed • Suaeda turgida • Suaeda turkestanica • Suaeda tuvinica == Phylogeny ==

Abbreviated view of Kapralov & Akhani (2006), figure 3 (see original article for species-level phylogeny). Maximum likelihood, combined complete ITS, atpB-rbcL, and psbB-psbH. }} }} ==References==