Samphire (glasswort)

The juicy crunchy jointed shoots of a salt-loving coastal plant with a natural saltiness, for salads, sauteing and as a side for fish.

Samphire (glasswort, sea asparagus) are the juicy crunchy jointed shoots of a salt-loving coastal marsh plant, bright green, with a natural saltiness, a light iodine sea note and a grassy taste. They are eaten raw in salads, blanched or quickly sauteed in butter with garlic and lemon, served as a side for fish and seafood and pickled.

Recipes with this ingredient

Sea asparagus and cod liver saladAuthor's cuisine | Salads

This salad is a true symphony of flavors, combining the tenderness of cod liver, crunchy sea asparagus, and the freshness of vegetables. The dish's history begins with gastronomic experiments with seafood. Sea asparagus, known for its piquant saltiness, perfectly complements the tenderness of cod liver, while a fragrant dressing with anchovies and white wine vinegar adds depth to the flavor. The salad is ideal for a light dinner or an elegant appetizer on a festive table. The ease of preparation combines with the sophistication of taste, making this dish a true discovery for seafood delicacy lovers.