Samphire is an annual plant. It is a crispy, salty stem vegetable. It is a real pioneer plant which enjoys bare, yet to be colonised mudflats. Samphire absorbs actively minerals (like sea salt) from the (sea) water. Hence their typically salty flavour. Samphire is a good source of Magnesium and Manganese.
Origin of our samphire
Nowadays samphire is available all year round. In the summer it is harvested from the Saltmarshes in France.‘Fishermen on foot’ still do this, with a valid permit. We also grow Samphire in Zealand on the salty soil in the areas behind the dykes “prunje gronden”. In Mexico it is cultivated along the shoreline of the Pacific ocean. Both the French, Dutch and Mexican Salicornia have a mild salty taste. You can taste the sea. Finally we also sell a variety that is cultivated in Greenhouses in the Negev dessert in Israel.
The season of samphire
The Dutch and French ‘wild’ season of samphire runs from the beginning of June until the end of August. We supply grown samphire throughout the year. We guard the quality of our samphire by adjusting our supply according to the seasons and the different origins.
The preparation of glasswort
Make sure to remove any woody parts of the vegetable before preparation. You can blanch samphire for a few minutes, stir-fry it, or use it raw in a salad.
It should be stored in a dry and cool place. Storage temperature: 2 to 7 degrees Celsius.