Fifty years ago few people had even heard of samphire, nowadays it’s become a popular and somewhat ‘cheffy’ ingredient. There are two main species of samphire. Rock samphire (also known as sea fennel), which is harder to find as it grows mainly on hill top crevices. Marsh samphire is (also known as sea asparagus and picklewort) is the most popular and grows plentifully along British coastlines and in salt marshes.
The unique salty flavour and crispy tender texture makes this an ideal accompaniment to fish and shellfish. It is also a good source of vitamin A, C and B. Try using early tender shoots raw in salads. It also goes well with lamb, risottos and stir fries.
Look for firm, vibrant stems and store chilled for 2-3 days, covered with a damp tea towel or kitchen roll for optimum freshness. Rinse in cold water before use. Boil in unsalted water, steam or fry in butter until just tender.
The traditional samphire season is short (July and August), but some farmers have started picking in May. Early picked fronds tend to be very small and late season they can start to get woody. You can grow your own samphire, but it’s tricky to replicate the natural conditions for best growth.
HEAL 