Hand drawn image of Samphire

Samphire

Salicornia europaea

Samphire is a crisp, succulent sea vegetable with a salty tang. It’s unique and delicious. Ours grows in an organically certified, sea flooded Devon field. Samphire is the perfect complement to fish or lamb or creamy omelettes and scrambled eggs while its short season lasts.

Image of Samphire being produced

In the kitchen

Storage

Keep samphire in the fridge, well wrapped in the bag it arrives in, and eat as soon as possible.

Prep & Cooking tips

Wash thoroughly before use. Samphire needs only very light cooking. Boil or steam for 3-4 mins, then dress in a little butter, pepper (it doesn’t need salt) and a squeeze of lemon.

As well as eating alongside meat or fish, it’s glorious in a summer salad – try with cherry tomatoes, broad beans, new potatoes and spring onions. Or start the day on the right foot by combining samphire’s salty smack with a creamy poached egg and rich black pudding.

Easy ideas

1. Simple

Blanch your well-washed samphire in boiling water for 3 mins. Drain and toss in a little unsalted butter, olive oil, black pepper and a squeeze of lemon. Alternatively try cooking it in unsalted butter for a few minutes.

2. Salad

Samphire adds a mineral depth to any summer salad and works particularly with its seasonal friends, broad beans and spring onions. Try this recipe for samphire, broad bean and cherry tomato salad.

3. Sea

Whole roast mackerel is beautifully balanced by samphire and sweet roasted cherry tomatoes in this recipe.

Goes well with

Fish
Lamb
New potatoes
Black pepper
Olive oil
Lemon
Orange
Eggs

Samphire recipes

View all Samphire recipes

Seasonality

jan
feb
mar
apr
may
jun
jul
aug
sep
oct
nov
dec

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