Sea asparagus – Salicornia

Samphire – Sea Asparagus from L'Atelier du Sel

Sea asparagus, also known as samphire from l'Atelier du Sel, is a valuable sea vegetable that has a firm place on the plate in many of our neighboring countries, such as France, Portugal, Great Britain, the Netherlands, and Belgium. Fortunately, this slightly peppery sea asparagus, which the French also call Passe Pierre, is now enjoying increasing popularity in our country as well.

Samphire is hand-harvested wild by Gilles and Matthieu, the founders of l'Atelier du Sel, in their salt marshes on the Atlantic coast near the city of Guérande. Before being pickled in white wine vinegar, it is briefly rinsed and freed from dried or crushed stems. Onions, coriander, and pepper add a touch of refinement to the crunchy vegetable.

Sea asparagus tastes great cold with pickled sardines, on wild terrines or fish pâté, with raclette or fondue, with salami or meat, or in potato salad.

Buy Samphire – Sea Asparagus from the Brittany Coast

The sea vegetable samphire, "Salicornia europaea," grows in the intertidal zones of the North and Baltic Seas, on the Atlantic coast, and in the Mediterranean region on the flooded, saline soils of the mudflats. Samphire is incredibly tolerant of water and salt and can therefore thrive in the mudflats.

This wild vegetable, also known as sea asparagus, sea fennel, or glasswort, has a slightly peppery taste and can be used in many ways in the kitchen. It is a delicious accompaniment to sea fish and seafood, as well as to mussel dishes, saltmarsh lamb, or grilled beef steak. Try samphire as a substitute for pickles, for example, on a burger or in a roulade. Samphire, with its fleshy, seemingly jointed shoots, tastes great raw, or briefly blanched in unsalted water and tossed in butter, or, as with the samphire you can buy from L'Atelier du Sel, pickled in white wine vinegar with onions, coriander, and pepper.

Content 210g – Drained weight 90g