Samphire grows in the tidal zone on muddy, sandy flats like the North Norfolk coast. This is marsh samphire, not to be confused with rock samphire that grows on cliffs. It looks like a minature cactus, but without the spines, and has a satisfying crunch when you bite into it. It is a unique wild plant which tastes of the sea.
As a vegetable it is often eaten with fish but can be eaten on its own too. Try it with melted butter or the old Norfolk way - vinegar and black pepper. It doesn't need much cooking - just a few minutes in boiling water, but there are three things to remember when preparing samphire ... rinse it, rinse it, rinse it ! This gets rid of any sandy grit but crucially helps reduce its saltiness. Well, if you spent your life washed by the tide you'd be a bit salty too !
We sell fresh Norfolk samphire in season, usually July and August.
Accept no substitutes - fresh Norfolk samphire is worth the wait !