Samphire grows wild along the marshy coastlines and estuaries of Northern and Western Europe and has a distinctive fresh and salty taste. Not only is it delicious but it’s also really good for us – it’s high in vitamins A, C and B and is a great source of folic acid. I’ve even heard it recently described as the “next big superfood”.
Samphire season in the UK is fairly short (July to August) so do make the most of it whilst you can. I’ve often had it either deep-fried or lightly boiled in restaurants but I bought some today and it was so fresh that I just served it raw with lemon juice (to balance out the saltiness) and a drizzle of olive oil.
This makes a great side-dish.
- Generous handful of samphire, washed, roughly chopped with stalks removed
- Juice of one lemon
- Drizzle of extra-virgin olive oil
Combine all the ingredients and serve