Rock samphire (Crithmum maritimum) plant in flower.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Samphire (Rock) along with all the Samphire (Rock) containing recipes presented on this site, with 15 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Samphire (Rock) recipes added to this site.
These recipes, all contain Samphire (Rock) as a major wild food ingredient.
Rock Samphire, Crithmum maritimum is the sole sole species of the genus Crithmum, a member of the Apiaceae (Umbelliferae) family. As such it belongs to the same family as the carrot, pignut, caraway and chervil. It is an edible wild plant commonly found on rocks in the coastal regions of mainland Britain. The plant itself can be readily distinguished by its long, fleshy, bright-green, shining leaflets (full of aromatic juice) and umbels of tiny, yellowish-green blossoms. The whole plant is aromatic and has a powerful scent.
This is one of the springtime traeats for the wild food forager and the young leaves, if gathered in May, sprinkled with salt (after freeing them from stalks and flowers), boiled and covered with vinegar and spice, make one of the best pickles, on account of their aromatic taste. The use of Samphire as a condiment and pickle, or as an ingredient in a salad is of ancient date. It used at one time to be cried in London streets as 'Crest Marine.' Samphire can be kept for up to a year if stored in over-salted brine (ie brine reduced by boiling) and simply needs to be soaked in vinegar for 24h afterwards to make it palatable. The simplest way to prepare it is to boil until soft and then to fry with butter.
This was a common vegetable during Shakespeare's time and in many made a living by collecting samphire. It is currently making a comeback in certain trendy restaurants.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Samphire (Rock) recipes added to this site.
These recipes, all contain Samphire (Rock) as a major wild food ingredient.
Rock Samphire, Crithmum maritimum is the sole sole species of the genus Crithmum, a member of the Apiaceae (Umbelliferae) family. As such it belongs to the same family as the carrot, pignut, caraway and chervil. It is an edible wild plant commonly found on rocks in the coastal regions of mainland Britain. The plant itself can be readily distinguished by its long, fleshy, bright-green, shining leaflets (full of aromatic juice) and umbels of tiny, yellowish-green blossoms. The whole plant is aromatic and has a powerful scent.
This is one of the springtime traeats for the wild food forager and the young leaves, if gathered in May, sprinkled with salt (after freeing them from stalks and flowers), boiled and covered with vinegar and spice, make one of the best pickles, on account of their aromatic taste. The use of Samphire as a condiment and pickle, or as an ingredient in a salad is of ancient date. It used at one time to be cried in London streets as 'Crest Marine.' Samphire can be kept for up to a year if stored in over-salted brine (ie brine reduced by boiling) and simply needs to be soaked in vinegar for 24h afterwards to make it palatable. The simplest way to prepare it is to boil until soft and then to fry with butter.
This was a common vegetable during Shakespeare's time and in many made a living by collecting samphire. It is currently making a comeback in certain trendy restaurants.
The alphabetical list of all Samphire (Rock) recipes on this site follows, (limited to 100 recipes per page). There are 15 recipes in total:
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| Cod, Brown Butter Sauce, St George Mushrooms and Sea Arrowgrass Origin: Britain | Mackerel and Samphire Stew Origin: Britain | Salmagundi Origin: Britain |
| Dover Sole with Salt Marsh Greens Origin: Britain | Mackerel Stuffed with Samphire and Seasoned with Alexanders and Wild Fennel Seeds Origin: Britain | Samphire and Crab Salad Origin: Britain |
| Grilled Sea Bass and Marsh Samphire Origin: Britain | Marsh Samphire with Red Chilli and Olive Oil Origin: Fusion | Samphire with Girolles Origin: Scotland |
| Gujarati-style Monkfish Curry Origin: Fusion | Pickled Marsh Samphire Origin: Britain | Sea Bass with Sea Beet and Marsh Samphire Origin: Britain |
| Insalata con Fiori di Malva e Salicornia (Mallow Flower and Marsh Samphire Summer Salad) Origin: Italy | Salad with Asparagus, Samphire and Sea-blite Origin: Britain | Sewin with Samphire and Laver Purée Origin: Britain |
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