In the kitchen
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.
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.
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.
Whole roast mackerel is beautifully balanced by samphire and sweet roasted cherry tomatoes in this recipe.
Goes well with
How to cook marsh samphire
Serves: 4 Total time: 10 min
New potato and samphire frittata with basil and chives
Serves: 2 Total time: 40 min
Whole roast mackerel, samphire with chewy garlic and devilled tomatoes
Serves: 2 Total time: 45 min
Samphire, broad bean and cherry tomato salad
Serves: 4 Total time: 1h 10 min