ROCK SAMPHIRE
Rock Samphire, also known as sea fennel, is a coastal plant that is known for its unique flavor and various health properties.
Scientific Name: Crithmum maritimum
Flavour: Rock samphire has a distinct and intense flavour, combining elements of citrus, saltiness, and a slight bitterness. It offers a unique and aromatic taste, often described as a cross between parsley and celery with a hint of the sea.
Growing Season: Rock samphire typically grows from late spring to early autumn, with the peak season occurring during the summer months. It thrives in coastal regions and can withstand harsh conditions, including exposure to salt spray.
Native Region: Rock samphire is native to coastal areas of Europe, including the British Isles. It can be found growing along rocky cliffs, sea cliffs, and shingle beaches.
Traditional Recipe: Pickled Rock Samphire
Ingredients:
2 cups of fresh rock samphire, washed and trimmed
1 cup of white wine vinegar
1 cup of water
2 tablespoons of granulated sugar
1 teaspoon of salt
1 bay leaf
2 cloves of garlic, peeled
A few black peppercorns
Sterilized jars for storage
Instructions:
Rinse the rock samphire under cold water to remove any sand or debris. Pat it dry and trim any tough stems.
In a saucepan, combine the white wine vinegar, water, granulated sugar, salt, bay leaf, cloves of garlic, and black peppercorns. Bring the mixture to a boil.
Add the rock samphire to the boiling liquid and blanch it for about 1 minute.
Using tongs, transfer the blanched rock samphire to sterilized jars, ensuring they are packed tightly.
Pour the hot pickling liquid over the rock samphire, covering it completely. Remove any air bubbles by gently tapping the jars on a countertop.
Seal the jars tightly and let them cool to room temperature.
Once cooled, store the pickled rock samphire in the refrigerator for at least 2 weeks to allow the flavors to develop.
The pickled rock samphire can be enjoyed as a condiment, added to salads, or served alongside seafood dishes.
Health Properties: Rock samphire is a nutrient-dense plant, rich in vitamins A, C, and E, as well as minerals such as calcium, iron, and potassium. It contains antioxidants and dietary fiber. As with any wild plant, it is advisable to gather from clean, uncontaminated areas and be aware of potential allergies or sensitivities.
Growing Technique:
Location: Rock samphire thrives in coastal areas, particularly on cliffs, rocky shores, or shingle beaches. It prefers full sun exposure and well-drained, sandy or gravelly soil.
Planting: Rock samphire is typically grown from seeds. Sow the seeds directly in the garden or in pots filled with sandy or gravelly soil. Lightly cover the seeds with soil and keep them moist until germination occurs.
Maintenance: Rock samphire requires minimal maintenance once established. It is a hardy plant that can tolerate harsh coastal conditions, including wind and salt spray. Water sparingly, as it prefers drier conditions.
Harvesting: Harvest the young and tender rock samphire shoots and leaves when they are at their peak, usually during the summer months. Cut or gently pluck the desired portions from the plant, leaving some behind for continued growth and regrowth.
Self-seeding: Rock samphire can self-seed and spread if allowed. To control its spread, remove any unwanted seedlings or trim back the spent flowers.
Conservation: Rock samphire is a protected plant species in some regions. It is important to respect local regulations and harvest responsibly.