Rock samphire, also known as 'sea fennel', has earnt itself a place as a firm favourite in the ingredient lists with top chefs throughout the UK. Chop and use as you would a herb or in place of capers. Can be put to excellent use to elevate tartare sauce.
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 gather
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