Rock Samphire
Rock samphire is not available in the shops but can be picked by the sea in many parts of Europe
Ingredients
- Rock samphire
Instructions
- Break off the stems and wash thoroughly
- Boil for 2 minutes (no salt)
OR
- Sautee in butter for 2 minutes
Notes
Do not add salt, as rock samphire is naturally salty
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Pickled Rock Samphire
Equipment
- Pickling jars
Ingredients
- 2 cups rock samphire
- ice
Pickling
- 175 ml vinegar eg cider, white wine, sherry
- 175 ml water
- ½ tsp sugar
- 1 Tbsp pink peppercorns other peppercorns or Sichuan pepper can be used but are not as mild.
Instructions
- Remove the roots and stems from the rock samphire and wash thoroughly.
- Fill a pan half way with water and bring to the boil. Blanche the samphire in the pan for 30 seconds. Drain off in a colander. Then plunge the samphire into a bowl of icy cold water to cool rapidly. Drain off in the colander again and shake off any excess water.
- Mix the pickling ingredients in a jug. Put the rock samphire into clean jars and pour in the pickling liquid ensuring all the samphire is covered. Put the lids on the jars and place in fridge for at least an hour.
- This can be eaten immediately. Keep in jars in the fridge and eat within a week to 10 days.
Tried this recipe?Let us know how it was!
There are no poisonous seaweeds but some are palatable than others.
To find out more about foraging seaweed read Mark Williams’ Galloway Wild Foods website:
https://gallowaywildfoods.com/category/edible-wild-seaweeds/