steamed and buttered samphire

Samphire (Glasswort) is a denizen of salt marshes. You will find it popping its head up in late July and August down in muddy margins of the marsh. Its fleshy, luminous green stems are eay to spot in this stark landscape and often form carpets of them. Not to be mistaken for Rock Samphire which tends to grow on sea-cliffs, looks different and tastes very different (kerosene and lime!). Glasswort is much the nicer of the two!

Pick (or trim) without uprooting them. Give them a good wash to get the mud off. Then steam and toss in butter. Serve as a tapas dish or even better with some freshly caught seafood. It is rich, salty and absolutely delicious.




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