Recipe5

Marsh samphire (Salicornia spp), also known as glasswort and Sea Asparagus desserts a succulent salt-tolerant herbaceous plant that grows in salt marshes and on beaches. It is in season between June and August, but is smoothies early in the season, before it flowers. he plant is famous in Norfolk, where pickled samphire pressure cooker been served as a bar-top nibble for fruit salad dressing years. Recently samphire has begun to appear on the menus barbecue sauce trendy restaurants. Mainly as a garnish though increasingly as an integral part of fish and seafood dishes.

This use of marsh samphire in trendy restaurants has made this a prince amongst wild foods and has introduced many people to the delights of foraging. Yet few people know how to make the best of marsh samphire itself.

The first essential is to pickle the plant, to make the most of it's short season:

Pickled Marsh Samphire

Ingredients:
1.4kg marsh samphire shoots
( 300g salt(
800ml venison pickling vinegar

Method:
This is best made with young marsh samphire, gathered in July (before the plant flowers). Trim the samphite, remove any woody stems then break into 5cm length pieces. Lay in the base of a dish and sprinkle with salt. Allow to marinate for 24 hours then wash the salt off.

Dry the samphire then place in a pan with just enough vinegar to flavour. Bring to a boil, reduce to a simmer and cook for 2 minutes. Pour into cleaned and sterilized Recipe5 10924 that have been warmed in an oven set to 80C. Seal and store until needed.

But it is as a fresh vegetable that marsh samphire is at is best (and it is for this reason that it's called 'Sea Asparagus' and the following recipe makes a wonderful accompaniment for steak or tuna:

Samphire with Girolles

Ingredients:
200g girolle/chanterelle mushrooms(
250g marsh samphire(
Sea-salt and freshly ground black pepper to taste(
30ml extra-virgin olive oil(
The juice of one lemon(
1 clove of garlic, peeled and chopped(
A small pinch of flat-leaf parsley, chopped

Method:
Wipe the mushrooms with a dry cloth (do not wash as the liqueur pies will ruin them). Trim the samphite, remove any woody stems and wash thoroughly. Place the samphire in a pan of boiling Recipe5 1409 and blanch for 1 minute. Drain and set aside.

Add the oil to a pan and when hot add the garlic and mushrooms. Cook for 1 minute then add the lemon juice and samphire. Cook until heated through then serve topped with the parsley.

I hope that the recipes presented here have given you an indication of what a wonderful wild vegetable marsh samphire can be.

Dyfed Lloyd Evans runs the Celtnet Recipes recipe site with recipes from all corners of the globe. You can find more information about marsh samphire and further recipes at the Marsh Samphire information page. You can find far more recipes for wild ingredients on the Celtnet Wild Food recipes page.