December 19, 2012

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Samphire, also known as salicornia, sea beans or sea asparagus is one of the most satisfying edible plants to forage. It is a flatland plant that flourishes in salty coastal environments.


Samphire is up there with artichokes as a plant that doesn’t look like it was meant to be eaten, and with fiddlehead ferns as one of the most satisfying plants to forage. And, despite some abysmal weather, samphire season is well underway in the UK. Species can be found in Australia, the Americas and Asia, as well as Europe.

How to eat salicornia ? The first thing to do is to rinse it thoroughly, as it is very very salty, as one could expect. Then, of course, no matter how you prepare it, do not add any salt, as adding salt would defeat stage 1 …

Some people blanch it once or twice in fresh water to remove some of the salt before sautéing them in either butter or olive oil. Samphire can also be pickled in vinegar and black pepper (samphire is also called pickle weed), or eaten raw, like in this samphire salad.

Samphire salad

Serves 2 :

about 100g fresh samphire

a dozen cherry tomatoes, halved

small handful walnut halves

small handful alfalfa sprouts or sprouts of your choice

Dressing :

2 tbsp olive oil

2 tbsp lemon juice (about 1/2 a small lemon)

2 tbsp balsamic vinegar

2 cloves garlic, crushed

1/4 tsp red chilli flakes

Soak the samphare in plenty of fresh water for an hour or so. Drain.

Prepare the dressing by combining all the ingredients together in a bowl. Add the samphire and the cherry tomatoes.

Serve topped with walnut halves and alfalfa sprouts.


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© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 


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