Samphire does not grow in the sea, but in the transition zone of salt water and land. The tubular, green stems have a fine, salty taste which makes it an ideal product to make dishes with fish, shellfish or crustaceans.
Samphire grows in the transition zone of sea salt water and land. In the Netherlands and France, you have the greatest chance of finding wild samphire. Today, samphire is grown commercially in Israel.
How to store
Samphire could the best be kept at 2 degrees.
How to eat
Samphire can be eaten raw or stir-fried. It tastes fantastic with fish, shellfish or crustaceans. In vegetable dishes like pasta with a creamy sauce is samphire a recommendation.