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This vibrant green plant is in season in late summer. Discover the difference between marsh and rock samphire and how to store, prepare and cook it.
Though there are two types of samphire – marsh and rock – only marsh samphire is widely available. Marsh samphire has vibrant green stalks, similar to baby asparagus, with a distinctively crisp and salty taste. It can be used raw in salad, though it tends to be very salty, so is more often boiled or steamed for a few minutes. Rock samphire has a rather unpleasant smell and flavour. Occasionally you may also find jars of pickled samphire in gourmet shops.
Wash thoroughly under cold running water before eating.
Steam over a pan of boiling water for a couple of minutes and serve with melted butter. For more tips, techniques and our top samphire recipes, check out our guide on how to cook samphire.
Buy samphire as you need it – it doesn't keep for long. If you must, tightly wrap and refrigerate for no longer than a few days.
Samphire is at its best in July and August.
Buy bright, fresh-looking stalks with no signs of wilting.
Try asparagus.
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