Fresh Samphire

Marsh samphire (Salicornia europaea) — the bright green, succulent-stemmed sea vegetable that grows in tidal salt marshes and estuaries around the British coast. Each stem is a series of fleshy, jointed segments with a crisp bite and a natural saltiness that comes directly from the environment it grows in. This is not a cultivated crop with salt added — the plant absorbs it from the marsh water as it grows, which is why the salinity is clean and balanced rather than harsh.

Samphire has a short British season, appearing from late spring and at its best through the summer months before the stems toughen and become woody in late autumn. The window for good samphire — young, crisp, bright green — is measured in weeks rather than months. It has become a staple garnish and accompaniment in professional kitchens for good reason: nothing else delivers that combination of crunch, salt and vivid colour on a plate. The classic pairing is with fish and seafood, where the natural brininess bridges the gap between the protein and whatever sauce or butter sits alongside it. But samphire also works well with eggs, in tempura, tossed through pasta, or eaten on its own as a simple side.

Origin: United Kingdom

Ingredients: Marsh samphire (Salicornia europaea)

Storage: Refrigerate immediately. Store loosely in a sealed bag or wrapped in damp kitchen paper. Use within two to three days — samphire loses its crunch quickly.