Samphire refers to two different types of succulent plants, often associated with coastal regions. These are:
Rock Samphire (Crithmum maritimum):
• Description: A perennial plant with fleshy, green stems and leaves, and clusters of small, yellow-green flowers.
• Habitat: Grows on rocky shores and cliffs, often in salty environments.
• Uses: Historically used as a vegetable, often pickled or used in salads. Its flavor is somewhat similar to parsley with a hint of carrot.
Marsh Samphire (Salicornia europaea), also known as Glasswort:
• Description: A halophyte (salt-tolerant plant) with bright green, jointed stems that can turn red or purple in the autumn.
• Habitat: Found in salt marshes, mudflats, and along tidal creeks.
• Uses: Popular in culinary use for its crunchy texture and salty flavor. Often steamed, sautéed, or eaten raw in salads. It’s also used as a garnish or in dishes that require a saline element.
Nutritional Benefits
Samphire is low in calories and high in vitamins A and C, and contains beneficial minerals such as iodine and magnesium. Its high water content makes it a hydrating addition to meals.
Culinary Tips
• Preparation: Rinse thoroughly to remove any sand or grit. Blanching it in boiling water for a minute can help to reduce its saltiness if desired.
• Pairing: Complements seafood dishes exceptionally well due to its natural saltiness and crisp texture.
Historical Context
• Rock Samphire: Was once highly prized in England and collected for pickling. It was so valued that Shakespeare mentioned it in “King Lear.”
• Marsh Samphire: Sometimes referred to as “poor man’s asparagus,” it has become a gourmet ingredient in recent years.
Both types of samphire are now considered delicacies and are enjoyed for their unique flavors and textures, as well as their nutritional benefits.
