This plant, associated with rocky coastlines, is reminiscent of “land” fennel thanks to its aroma and its umbrella-shaped inflorescence. It is a halophile plant (adapted to live in saline environments), and it contains high levels of iodine, bromine and other mineral salts, but its vitamin C content is especially noteworthy, and this is why transoceanic sailors in olden days used to take it with them on their voyages.
It is served in salads and is also used for preparing marinated olives and when salting anchovies. In the Balearic Islands it is eaten pickled in vinegar, as an accompaniment for salads or simply with pa amb oli, the traditional bread and oil. Since 2005 it has been a protected species in the Balearic Islands.