Journey Forth

20 September, 2008


There are two types of samphire – rock and marsh. Marsh samphire is more commonly available. It grows in the tidal zone, on muddy, sandy flats, often around estuaries and tidal creeks. It has vibrant green stalks, looking like a cactus without the spikes. Pick it yourself or purcahase it from your fishmonger. It has a distinctinctive crisp and salty flavour. It has a high Vitamin C content, aids digestion and relieves flatulence. It can be eaten raw in salads or lightly boiled. It is frequently served with fish.

My favourite method of preparing: Samphire

Check your samphire, removing all the root and any tough stems. Wash and rinse it thoroughly, to remove of any grit and sand, and break up larger, multi-branched pieces into their smaller pieces. Bring to the boil a large pan of fresh, salted water, drop in the samphire and cook for three to four minutes. Drain, season with pepper, toss with the butter and a little olive oil, and serve at once.


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