Samphire warnings

Samphire has seen a massive rise in popularity in recent years. Favoured by chefs for its salty yet fresh flavour, it adds bite to restaurant dishes and is abundant in the UK.

Most supermarkets will now stock samphire on the fish counter when it’s in season, between May and August. Not to be confused with marsh samphire, rock samphire is also known as glasswort; the name coming from its use in the glassmaking industry in the sixteenth century.

Fresh samphire should be vibrant, green and crisp.

Where to buy samphire

Avoid any that looks limp and dull. Samphire will keep happily in the fridge for two or three days, but keep it covered with a damp cloth for freshness.

How to cook samphire

Always give samphire a good wash before cooking to remove any sand or dirt that may be attached.

Remove any roots and tough stems, as these are not good to eat. Break up any large pieces to ensure even cooking.

The most common way of cooking samphire is to quickly blanch for a couple of minutes in boiling water, but steaming works just as well.

Don’t be tempted to add salt to the blanchi

samphire where does it grow

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