Until about a week ago I didn’t even know Samphire existed let alone what it was. I’ve asked around and it seems hardly any of my friend’s know what it is either, so being the inquisitive type I got some and have been experimenting with it in my food. Samphire is also known as glasswort, sea asparagus and sea pickle, it traditionally grows along the coast in the UK. For those of you living, camping or going for a walk along near the coastal areas over the summer, lookout for this seagrass, as you can freely pick it. I’m very envious and hope you’re taking advantage by using it in your recipes! I’m also thinking planning a coastal hike to get some of this goodness might be in order.
In the old days Samphire was known as the poor man’s Asparagus (I guess because, it looks like a mini version and you can pick it for free?), even Shakespeare made reference to Samphire growing on the White Cliffs of Dover. So Samphire is famous in it’s own right, but like other foods, such as Kale, which were thought of as common Samphire is becoming a trendy garnish in hip restaurants (on the weekend I saw it featured on the menu at a quirky pop-up rooftop restaurant). It’s no surprise as it’s cheap, in most cases free for those who search it out, good for your health, unknown, versatile and can be used in a number of dishes. Foods that grow naturally by the sea have very high mineral content due to the soil being so nutrient rich in sea minerals, so there’s no surprise that Samphire is high in vitamin C and other nutrients that aid digestion. It’s salty flavour goes really well with eggs, potatoes, tomatoes or with seafood, have look and try my ‘Fish & Samphire’ dish, for something quick and easy.