Salicornia europaea is edible, either cooked or raw. In England, it is one of several plants known as samphire (see also Rock samphire); the term samphire is believed to be a corruption of the French name, [herbe de] Saint-Pierre, which means “St. Peter’s herb”. Samphire is usually cooked, either steamed or microwaved, and then coated in butter or olive oil. Due to its high salt content, it must be cooked without any salt added, in plenty of water. It has a hard, stringy core, and after cooking, the edible flesh is pulled off from the core. This flesh, after cooking, resembles seaweed in color, and the flavor and texture are like young spinach stems or asparagus. Samphire is often used as a suitably maritime accompaniment to fish or seafood.
Product features: Fresh, in a Box of 1 Kg