Wild Leaf Salad Mix
1 Bag (min. 50g)
Rock Samphire has a strong, fragrant and salty flavour somewhere between parsley and capers, with satisfying crunch and juiciness. It can be eaten raw or steamed, The Forager recommenced using instead of capers to flavour tartar sauce, or steaming and eaten alongside fish.
Despite sharing a name, rock samphire isn't related to marsh samphire, it is actually part of the carrot family, and also know as sea-fennel. It grows on rocks, often at great heights making it risky to Forage! Back in the 16th and 17th century rock samphire pickle was eaten regularly. Demand was so high that people are said to have abseiled down cliffs to gather the harder-to-reach plants, as is alluded to in King Lear, ‘halfway down, hangs one that gathers samphire; dreadful trade!’
Will keep for 7 days or more refrigerated.
In 2003 French chef Blaise Vasseur, having witnessed the influence of wild plants on his native cuisine through chefs such as Michel Bras, asked Forager founder Miles Irving to supply wild plants to the newly opened Goods Shed in Canterbury. This spark ignited a wild food renaissance in the UK. Now, 14 years on, a team of highly skilled foragers are hand-picking wild flavours at their peak, full of vitality which speak of the season. This is ‘hyper-seasonality’- a step up from seasonal eating of farmed produce! With over a decade's experience of supplying the best chefs in the UK, you can expect wild ingredients of the highest possible quality delivered to your doorstep to enrich and enliven your meals. By pairing these super-nutritious and flavoursome wild ingredients with the skills and knowledge possessed by talented chefs, these overlooked treasures have been elevated and put back on our plates.Find out more