Taste of the Sea

Photo © Rob Jones

Is it wrong to get excited when you stumble across a stash of Samphire?

Just a few legalities: As I understand it, it’s OK to forage for Marsh and Rock Samphire for personal use in the UK, so long as you stay away from nature reserves and sites of special scientific interest (SSSI).

Just nip the tops off, don’t uproot the plant to allow for regrowth. Seek the landowners permission if you can. Make sure you get the right plant. And you can’t sell any of your booty afterwards.

That being said … I get abnormally excited when I find a plant that tastes so good, just asking to be nibbled. It is one of life’s little pleasures, I feel, to sit on a deserted beach, looking out to where the sea meets the sky, nibbling on a few pieces of Marsh Samphire.

Gather a handful of salty succulent stems and pop them in your pocket to serve lightly steamed with white fish, shellfish or new potatoes dripping with butter. Adds a delicious saline crunch to anything.

They are rich in vitamins and contain beneficial minerals such as magnesium and iodine.

All this I knew.

What I didn’t know is that it was once used widely in glass making and soap production In the 16th century because of its high salt content. The ashes of burned Samphire were collected, rinsed, filtered and boiled dry. What remained was added to the mix to lower the tempertures needed to melt the raw materials. It also adds a quality sheen to the glass.

The same ash is a crucial ingredient in soap making.

Nicer to eat though.

My favourite Samphire dish as I say is buttery new potatoes, lightly steamed Samphire tossed in butter. You need nothing more in life.

RJ.