Rock Samphire (Crithmum maritimum) is a small and bushy grey-green plant which grows naturally within throwing distance of the sea. It has a difficult to describe aromatic flavour which sits somewhere between carrots, fennel and kerosene; this last note is understandably slightly off putting but it is actually quite delicious, especially when steamed or pickled. There was a point in time when rock samphire was prized above Marsh Samphire (Salicornia europaea) and gathered in large amounts from cliffs by fishermen to add value to their catch.
Traditionally served with fish due to the subtle citrus notes, the slightly salty and bitter flavour of rock samphire is also good with strong meats and creamy cheeses.
Found by the sea but not in the sea
You can find Rock Samphire around much of the UK’s coastline, from Great Yarmouth around the coast clockwise to Galloway; any suitable habitat along this stretch of coastline could harbour this tasty herb. The trade in Rock Samphire drove men to risk their lives in order to gather it from the wild as the natural habitat of Rock Samphire equates to cliffs, sea walls and rocky outcrops. Nowadays most of the rock samphire that is sold in supermarkets and by fishmongers is probably grown in controlled conditions, leaving many wild areas untouched or only lightly harvested. Occasionally you will find Rock Samphire growing on pebble beaches above the high water mark, but this is less common. We have been running coastal foraging walks at Borth y Gest for the last 10+ years and during that time have only found one lone Rock Samphire plant, every spring we hold our breath in hope that it has survived the winter storms; it is unusual in that Rock Samphire is often found in abundance where the conditions are right.
The best time of year
If you really want to up your Rock Samphire gathering game, rather than hoping that you will find it when visiting the coast, you should target sheltered locations and collect the leaves in Spring when the plant is young and at it’s sweetest. The seeds of Rock Samphire are also edible and good, although strong and best when pickled; they arrive in summer/autumn after the flowers. Once Rock Samphire has flowered the flavour of the plant as a whole becomes more bitter, a feature of many edible plants.
Every year Wild Food People run a calendar of foraging and wild food courses in North Wales.
From forests and meadows to seashore and coastal – all of our courses are focused on food, ecology and giving participants the confidence to go and find these foods for themselves.
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