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
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