Samphire

[XmisterIS]

Now, I'm a man who has been to the four corners of the Earth, I've eaten curried things out in the tropics when I had no idea what they were (I didn't speak the language, they didn't speak English) and I'll try anything ...

But I have never had samphire! I'd heard of it, but never seen it - until just now in Makro of all places - just bought a tub for £1.99 (cheaper than I thought for an unusual food) and I'm going to go with the BBC Good Food Website's recommendation of steaming it for a couple of minutes then serving with butter and salt.

I've nibbled a bit raw and it seems to have a taste all of its own! Very strange.

 

[mcr]

It can be very salty to start with, so after cooking taste it before you add more!

 

[ASC1951]

You can get it on the fish stalls here on Leeds market. I thought it was ok, but I wouldn't go out of my way to eat it.

IIRC some species used to used to make glass. Mind you, so was kelp up and down the Scottish coast.

 

[Melonfish]

Hmmm samphire, damned tasty plant is that.
watch cause it is salty but should be fine after being steamed.

 

[lukesdad]

Flour and deep fry. Its also the stuff that gives salt marsh lamb its flavour.

 

[Gareth]

Lois and I pick Samphire from the Norfolk salt water marshes ..... we love it pickled.

 

[gbb]

Had it a few times, like ASC, i enjoyed it, but wouldn't go mad about it. A very unique taste...is it good for you i wonder ?

 

[citybabe]

steamed with butter is the best way.

 

[upsidedown]

Chuck it in with some mussels in a pan with the lid on. Few minutes and put everything into a large bowl. Serve with French stick.

 

[swee'pea99]

steamed with butter is the best way.

+1. Then grab each bit by its biggest stalk and drag it thru' your teeth....the aim being to draw the flesh off, leaving a core 'string' behind. Yum! (Having said which, freshness is all, and samphire's in season in the late summer, so...um.)

 

[Monsieur Remings]

Well worth it, there is a multitude along the coastline here.

Mentioned in King Lear: 'Half way down Hangs one that gathers Samphire, dreadful trade!' Perhaps the same perils attached to it as German soldiers collecting Edelweiss from the mountains.

Gareth, I think Norfolk has its own variety?

 

[XmisterIS]

steamed with butter is the best way.

I went with this method in the end, but I ended up leaving half of it! I has a very strong flavour that gets a bit much! Next time I'll try it with something - e.g. the mussels. Or deep fried. Or deep fried with mussels!

Makro always seem to have it in. Of all the places to go, the last place I would expect to stock it regularly is Makro!

 

[Hover Fly]

Well worth it, there is a multitude along the coastline here.

Mentioned in King Lear: 'Half way down Hangs one that gathers Samphire, dreadful trade!' Perhaps the same perils attached to it as German soldiers collecting Edelweiss from the mountains.

Gareth, I think Norfolk has its own variety?

There are three species in Britain, Marsh which has round leaves, Rock , with flat leaves which was probably the Shakespeare one, and Golden, which again has flat leaves, but different, and large yellow flowers. They aren't closely related, a bit like calling lettuce, spinach and savoy all cabbage.