Samphire – What It Is, How to Use It & Why You’ll Love It

If you’ve ever walked along a rocky shore and spotted bright green stalks that look a bit like tiny asparagus, you’ve probably seen samphire. Also called sea asparagus or glasswort, it’s a salty‑tasting plant that grows right where land meets the ocean. Because it absorbs seawater as it grows, samphire has a natural briny flavor that makes it perfect for adding a pop of zest to dishes without reaching for extra salt.

People have eaten samphire for centuries—from ancient Romans who tossed it into stews to modern chefs who sprinkle it over sushi. It’s low‑calorie, packed with minerals like magnesium and iodine, and gives you a boost of vitamin C. If you’re looking for a veg that adds crunch, flavor, and a little bit of sea‑air magic, samphire fits the bill.

Where to Find and Store Samphire

You can pick fresh samphire in coastal regions during low tide, but most folks buy it at grocery stores or fish markets. Look for bright green stalks that are firm and not wilting. If you see a lot of sand or seaweed clinging to them, give them a quick rinse under cold water.

When you bring samphire home, treat it like any other fresh veg: store it in the fridge’s crisper drawer in a breathable bag. It will stay crisp for up to three days. If you want it longer, blanch the stalks in boiling water for 30 seconds, shock them in ice water, then freeze in airtight bags. Frozen samphire works great in soups and stir‑fries.

Simple Ways to Cook Samphire

The easiest way to enjoy samphire is raw. Toss a handful into salads or use it as a garnish for grilled fish. Its natural saltiness means you can skip the extra seasoning.

If you prefer it cooked, give it a quick sauté. Heat a splash of olive oil in a pan, add the samphire, and stir for two minutes until it’s just wilted. Finish with a squeeze of lemon juice and a pinch of black pepper. The result is a side dish that pairs nicely with roasted chicken or tofu.

Another fan favorite is samphire tempura. Dip the stalks in a light batter, fry until crisp, and serve with a dipping sauce made from soy sauce, ginger, and a dash of rice vinegar. The contrast between the crunchy coating and the salty interior makes it addictive.

For soup lovers, add samphire to a simple vegetable broth just before serving. It only needs a minute or two—any longer and it gets mushy. The broth picks up that oceanic flavor instantly, turning an ordinary pot of veggies into something special.

Because samphire is already salty, remember to taste your dish before adding extra salt. A little goes a long way.

Whether you’re a seasoned home cook or just starting out, samphire offers a quick way to add flavor and nutrition without fuss. Try it raw in a salad, sautéed as a side, or battered for a snack—you’ll discover why this humble coastal plant has earned its place on modern plates.

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