IT’S known as glasswort, seagrass, sea pickle, pickleweed, pickle grass, sea bean or even poor man’s asparagus, but, no matter what you call it, marsh samphire—Salicornia europaea—deserves a place on your plate. As the name suggests, you’ll find marsh samphire growing in coastal areas of England, such as the estuaries of Norfolk and the salt marshes and tidal flats of Somerset, where it not only tolerates salty conditions, but thrives on them, forming a green carpet of what look like mini cacti (minus the needles) or slender branches of coral. For those who have never sampled this seaside treasure, what does it taste like? ‘I’d describe the flavour of marsh samphire as asparagusy, cucumbery and salty, with a crunch,’ summarises Cornwall-based chef and restaurateur Nathan Outlaw.
Although marsh samphire shares a common name with rock samphire, another salt-loving plant, they are unrelated. Rock samphire (Crithmum maritimum) is a member of the carrot family and is found growing in crevices, cliff edges and along rocky coastlines. Both are edible, but rock samphire was, historically, more highly prized, if for no other reason than it often took two stalwart souls to harvest it—one to dangle over a cliff edge and the other to ensure he didn’t topple over. The practice is mentioned unkindly in Shakespeare’s King Lear: ‘Half way down hangs one that gathers samphire, dreadful trade.’
Denne historien er fra April 28, 2021-utgaven av Country Life UK.
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Denne historien er fra April 28, 2021-utgaven av Country Life UK.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Kitchen garden cook - Apples
'Sweet and crisp, apples are the epitome of autumn flavour'
The original Mr Rochester
Three classic houses in North Yorkshire have come to the market; the owner of one inspired Charlotte Brontë to write Jane Eyre
Get it write
Desks, once akin to instruments of torture for scribes, have become cherished repositories of memories and secrets. Matthew Dennison charts their evolution
'Sloes hath ben my food'
A possible paint for the Picts and a definite culprit in tea fraud, the cheek-suckingly sour sloe's spiritual home is indisputably in gin, says John Wright
Souvenirs of greatness
FOR many years, some large boxes have been stored and forgotten in the dark recesses of the garage. Unpacked last week, the contents turned out to be pots: some, perhaps, nearing a century old—dense terracotta, of interesting provenance.
Plants for plants' sake
The garden at Hergest Croft, Herefordshire The home of Edward Banks The Banks family is synonymous with an extraordinary collection of trees and shrubs, many of which are presents from distinguished friends, garnered over two centuries. Be prepared to be amazed, says Charles Quest-Ritson
Capturing the castle
Seventy years after Christian Dior’s last fashion show in Scotland, the brand returned under creative director Maria Grazia Chiuri for a celebratory event honouring local craftsmanship, the beauty of the land and the Auld Alliance, explains Kim Parker
Nature's own cathedral
Our tallest native tree 'most lovely of all', the stately beech creates a shaded environment that few plants can survive. John Lewis-Stempel ventures into the enchanted woods
All that money could buy
A new book explores the lost riches of London's grand houses. Its author, Steven Brindle, looks at the residences of plutocrats built by the nouveaux riches of the late-Victorian and Edwardian ages
In with the old
Diamonds are meant to sparkle in candlelight, but many now gather dust in jewellery boxes. To wear them today, we may need to reimagine them, as Hetty Lintell discovers with her grandmother's jewellery
