Samphire Plant

Also known as glasswort, sea asparagus and sea pickle, Marsh Samphire traditionally grows along the coast.

Once described as the poor man's Asparagus this is now fast becoming a trendy garnish in many of the gourmet restaurants. That said, this is a fantastic vegetable in its own right or can be made into a wonderful pickled vegetable.

This is not something 'new' - in his writings Shakespeare made reference to Samphire growing on the White Cliffs of Dover and the workings of the Channel Tunnel were reclaimed into a new area of land called Samphire Hoe.

• Grow it in a container on you window sill or in the open ground.
• Best watered with a saline solution (1 teaspoon of proper sea salt in a pint of water).
• Prefers a light sandy soil (or well drained) and a sunny position.
• Likes a warm sheltered position and protection from the worst of our Winters will ensure continuity from year to year.
• Reach 2" - 3½" (6 - 8 cm) tall.
• Samphire will re-seed itself so do not be too greedy later in the season otherwise it will not seed and re-grow next year.
• Has a salty taste (surprise surprise!).

• Culinary Uses.
• Great accompaniment to fish.
• Added to salad.
• Nice pickled or in vinegar.

• Medicinal Uses.
• A natural carminative, depurative and diuretic.
• A natural treatment for obesity.
• High in Vitamin C.
• Can aid digestion.
• Can relieve flatulence.
• It is thought to help kidney complaints.

• Other Uses.
• In the 14th Century the ashes were used to make glass and soap.

Disclaimer
As with all alternative medicines and plants with purported medicinal benefits it is important to inform your health care providers that you are using them; this helps to ensure safe and coordinated care. We can accept no liability for any side effect or contingency from any allergy or any other cause or harm that may arise. If in doubt please do consult a medical practitioner before using.