Common names include 'sea asparagus', 'sea bean', 'sea pickle' and 'pousse-pierre' after the patron saint of fishermen. AND...here comes the link to another obsession,,,,'glasswort' is another common name for samphire. Prior to the nineteenth century, the ashes of glasswort and saltwort were used as a source of soda ash for glass making. Other varieties are used as a source of biofuel, salt and building materials.High in nitrogen, it can be a good source of fodder. Aboriginal Australians collected the seeds to grind into flour.
|washed for pickling|
The taste varies from seaweed-salty to green-bland when it is grown in freshwater. It can be eaten raw, steamed or preserved. Traditionally it is served with seafood and historically, in spring, English fishmongers would present a bunch with every purchase (which was often binned by the ungrateful customer as 'poor' food).
Nutritionally it is a good source of vitamin A, calcium and iron. It can also be a source of selenium, which it draws from the soil and transpires into the atmosphere. This may need a note of caution not to consume large amounts in areas of samphire from soils rich in selenium.This is not usually a problem in Australia as our soils are selenium poor, except possibly where there is run off from commercial grain producing paddocks.
|spice jars are the perfect shape|
As a side dish, lightly steam and dress with lemon and butter or olive oil. Use raw is salads, pickled with fish, white meats and mild cheeses.
Samphire plants have recently appeared in nurseries in the coastal plants section. Tough and water wise, they are a worthwhile addition to your garden for so many reasons. I have taken some cuttings.I don't think the homegrown varieties will have that lovely salty taste but if you have high levels of salt in your water source, it could be just the plant for you.
As for collecting glass...that is purely for pleasure!
|glass by Gerry Reilly|