Samphire
Salicornia europaea
Samphire is a crisp, succulent sea vegetable with a salty tang. It’s unique and delicious. Ours grows in an organically certified, sea flooded Devon field. Samphire is the perfect complement to fish or lamb or creamy omelettes and scrambled eggs while its short season lasts.
In the kitchen
How to store Samphire
Keep samphire in the fridge, well wrapped in the bag it arrives in, and eat as soon as possible.
Prep & Cooking tips
Wash thoroughly before use. Samphire needs only very light cooking. Boil or steam for 3-4 mins, then dress in a little butter, pepper (it doesn’t need salt) and a squeeze of lemon.
As well as eating alongside meat or fish, it’s glorious in a summer salad – try with cherry tomatoes, broad beans, new potatoes and spring onions. Or start the day on the right foot by combining samphire’s salty smack with a creamy poached egg and rich black pudding.
Easy ideas
1. Simple
Blanch your well-washed samphire in boiling water for 3 mins. Drain and toss in a little unsalted butter, olive oil, black pepper and a squeeze of lemon. Alternatively try cooking it in unsalted butter for a few minutes.
2. Salad
Samphire adds a mineral depth to any summer salad and works particularly with its seasonal friends, broad beans and spring onions. Try this recipe for samphire, broad bean and cherry tomato salad.
3. Sea
Whole roast mackerel is beautifully balanced by samphire and sweet roasted cherry tomatoes in this mackerel and samphire recipe.
Goes well with
Fish
Lamb
New potatoes
Black pepper
Olive oil
Lemon
Orange
Eggs
Samphire recipes
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Marsh Samphire
Serves: 4 Total time: 10 min
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Samphire & porcini gnocchi
Serves: 2 Total time: 20 min
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New potato & samphire frittata with basil & chives
Serves: 2 Total time: 10 min
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Roast beets, samphire & smashed beans
Serves: 2 Total time: 1h 15 min
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Samphire, new potatoes, lentils & feta
Serves: 2 Total time: 35 min
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One-pot orzo genovese & samphire
Serves: 2 Total time: 40 min
In the field
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Meet the grower: Donald Watson , River Erme, South Devon
Donald Watson (son of our founder, Guy) and his small team expertly forage several wild veg for us across the year. In spring, they gather wild garlic from the deciduous woodlands around our Devon farm – and in summer, they wade across the remote mud flats of the River Erme to gather beautiful marsh samphire and sea purslane.
