Samphire

June 20th, 2008

Botanical: Crithmum maritimum (LINN.)
Family: N.O. Umbelliferae/Apiaceae
Synonyms: Sea Fennel. Crest Marine. Sampier.
(German) Meerfenchel.
(Italian) Herba di San Pietra. Sanpetra.
Part Used: Herb.
Kingdom: Plantae
Phylum: Magnoliophyta
Class: Magnoliopsida
Order: Apiales
Genus: Crithmum
Species: C. maritimum
Habitat :It is an edible wild plant found in coastal regions of mainland Great Britain.

Occasionally we find the name SEA FENNEL given to a plant which is far more familiar under the name of SAMPHIRE, and which also belongs to the great order of umbelliferous plants, though not to the same genus as the fennel. In German, this plant is also given a name equivalent to sea-fennel: Meerfenchel.

Prior tells us that the name of this plant is more properly zas; it was formerly spelt Sampere, or Sampier, from Saint Pierre, and Herba di San Pietra (contracted to Sanpetra) is its Italian name. It is dedicated to the fisherman saint, because it likes to grow on sea-cliffs.

The Samphire is a succulent, smooth, much-branched herb, woody at the base, growing freely on rocks on the sea-shore moistened by the salt spray.

Description: It is well distinguished by its long, fleshy, bright-green, shining leaflets (full of aromatic juice) and umbels of tiny, yellowish-green blossoms. The whole plant is aromatic and has a powerful scent.

The young leaves, if gathered in May, sprinkled with salt (after freeing them from stalks and flowers), boiled and covered with vinegar and spice, make one of the best pickles, on account of their aromatic taste.

On those parts of the coast where Samphire does not abound, other plants which resemble it in having fleshy leaves are sometimes sold under the same name, but are very inferior.

Samphire gathering is referred to in King Lear:
‘Half-way down
Hangs one that gathers samphire; dreadful trade!’

At the present time it grows but sparingly on the white cliffs of Dover, where Shakespeare described it, but in his days it was probably more abundant there. From his description of the perilous nature of the collection of Samphire, it might be assumed that it grows where none but the adventurous can reach it, but it is to be found growing freely in the clefts of the rocks, and is in many places easily accessible from the beach, and is even sometimes to be found in the salt marshes that in some districts fringe the coast.

Samphire is abundantly met with where circumstances are favourable to its growth, around the coasts of western or southern England, but is rarer in the north and seldom met with in Scotland.

The use of Samphire as a condiment and pickle, or as an ingredient in a salad is of ancient date. It used at one time to be cried in London streets as ‘Crest Marine.’

Medicinal Action and Uses: In Gerard’s time it was in great reputation as a condiment. He wrote in 1597:
‘The leaves kept in pickle and eaten in sallads with oile and vinegar is a pleasant sauce for meat, wholesome for the stoppings of the liver, milt and kidnies. It is the pleasantest sauce, most familiar and best agreeing with man’s body.’

Culpepper, writing some fifty years later, deplores that it had in his days much gone out of fashion, for it is well known almost to everybody that ill digestions and obstructions are the cause of most of the diseases which the frail nature of man is subject to; both of which might be remedied by a more frequent use of this herb. It is a safe herb, very pleasant to taste and stomach.

Currently Samphire is little used in herbal medicine. That said, it is known to be a good diuretic and research is currently being undertaken in its use as potential treatment for obesity. It has a high Vitamin C content and along with its properties to aid digestion is also thought to relieve flatulence. Reaserch is also currently being undertaken into it reputed benefits to those with Kidney complaints.

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Culinary Use
Rock samphire has fleshy, divided aromatic leaves that have been described by Culpeper as having a “pleasant,hot and spicy taste”. According to Roger Phillips in “Wild Food” Rock Samphire was cultivated in English gardens,and used to be cried in London streets as “Crest Marine”. Grigson (”The Englishman’s Flora”) writes that in the 19th Century samphire was being shipped in casks of sea-water to market in London from the Isle of Wight at the end of May each year. The stems,leaves and seed pods may be pickled in hot,salted.spiced vinegar,or the leaves used fresh in salads. Richard Mabey in “Food for Free” gives several recipes for samphire,although it is possible that at least one of these may refer to Marsh samphire (salicornia europaea),a very common confusion. Samphire grows readily in the garden in a light,rich soil,but obtaining seed commercially will be very difficult,and the removal of wild plants is illegal under the Wildlife and Countryside Act.

In some seaside districts where Samphire is found, it is still eaten pickled by country people.

Pickled Samphire:

Ingredients
Samphire
Salt
Vinegar

Method
Gather the young green Samphire the end of July – before it flowers. Break into 2” lengths, lay on a dish and sprinkle with dry salt. Leave for 24 hours. Drain, then cook gently until tender in enough vinegar to just cover it, but don’t allow it to get soft; plain vinegar is best for this as the Samphire has its own spicy flavour. Seal down securely in hot jars.
Resources:
http://www.botanical.com/botanical/mgmh/s/samphi10.html
http://en.wikipedia.org/wiki/Rock_samphire
http://www.victoriananursery.co.uk/vegetable_seeds_and_plants/vegetable_plants/samphire_plant/