Samphire, Sea Asparagus, and the Confusion of Names
The most common edible samphire, known botanically as Salicornia europaea, has a multitude of aliases around the globe. In the United Kingdom, it is commonly called marsh samphire. Across the Atlantic, particularly in North America, it is more often referred to as sea asparagus or sea beans. It is also known as glasswort, pickleweed, and even chicken claws in various regions. The name Salicornia itself comes from the Latin word 'salis' for salt and 'cornu' for horn, a fitting description for its fleshy, horn-shaped segments and salty taste.
The core of the confusion lies in the fact that 'samphire' is a general term applied to more than one type of plant. While the Salicornia genus is what most people mean by 'samphire' or 'sea asparagus', there is another, completely different plant species that shares the same common name: rock samphire. This variety is known scientifically as Crithmum maritimum. It is important to distinguish between these two to avoid culinary disappointment, as they have different flavors and growth habits.
The Two Main Types of Samphire
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Marsh Samphire (Salicornia spp.): This is the more widely available type, flourishing in salt marshes, mudflats, and estuaries. It is a succulent with crunchy, jointed, bright green stalks that look like miniature asparagus. It has a fresh, crisp texture and a naturally salty flavor. Its harvest season is typically from summer to early autumn, though cultivated varieties may be available year-round. When cooked, it becomes slightly softer while retaining its pleasant crunch. Because of its high natural salt content, it is best to cook it without adding any salt to the water.
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Rock Samphire (Crithmum maritimum): This type grows on rocky coasts and cliffs, hence its name. It belongs to the carrot family (Apiaceae) and has a distinctly different appearance, featuring thin, delicate, succulent leaves that resemble dill or fennel fronds. The flavor is much more aromatic and pungent than marsh samphire, often described with notes of lemon, parsley, and carrot. It was historically very popular but has become less common due to the difficulty and danger of harvesting it.
Comparison Table: Samphire vs. Sea Asparagus vs. Rock Samphire
| Feature | Marsh Samphire (Sea Asparagus) | Rock Samphire (Sea Fennel) |
|---|---|---|
| Scientific Name | Salicornia species | Crithmum maritimum |
| Plant Family | Amaranthaceae (Beet family) | Apiaceae (Carrot family) |
| Appearance | Bright green, jointed succulent stalks, resembling tiny asparagus | Grey-green, fleshy, divided leaves on woody stalks, resembling fennel fronds |
| Habitat | Mudflats, salt marshes, estuaries | Rocky coasts, cliffs |
| Flavor Profile | Crisp, fresh, and distinctly salty | Aromatic, pungent, with salty, citrus, and slightly spicy notes |
| Texture | Crunchy and juicy | Softer leaves, more fibrous stem |
| Regional Name | Sea asparagus, sea beans, glasswort, pickleweed | Sea fennel |
Culinary Uses for Samphire and Sea Asparagus
Both marsh samphire and rock samphire offer unique culinary experiences. The key is to remember their distinct flavors and textures. Because marsh samphire is already salty, it is crucial to adjust your seasoning to prevent an overly salty dish.
How to Prepare Marsh Samphire (Salicornia spp.)
- Blanching: The most common method. Briefly simmer the stalks in unsalted boiling water for 2-4 minutes, then drain and toss with butter or olive oil and a squeeze of lemon juice.
- Sautéing: Lightly sauté with garlic and butter for a quick, flavorful side dish.
- Raw: The tender young tips can be eaten raw in salads for a briny, crunchy addition.
- Pickling: Preserving samphire in a vinegar brine allows you to enjoy its salty flavor all year long.
How to Prepare Rock Samphire (Crithmum maritimum)
- Use as an Herb: Due to its stronger flavor, rock samphire is often used more like an herb or seasoning. It pairs well with other vegetables or fish.
- Pickled: Traditionally, it was pickled to mellow its potent flavor and preserve it.
- Cooked: It can be blanched or steamed and added to salads or used as a garnish for seafood.
Foraging for Coastal Delicacies
Foragers prize samphire for its abundant growth along coastlines, but responsible harvesting is essential.
- Harvesting Marsh Samphire: To ensure regrowth and protect the ecosystem, foragers should only snip or pinch the top, tender shoots of the plant, leaving the tough lower stalks and roots intact.
- Safety First: Only forage what you can positively identify. While marsh samphire is considered safe, other shoreline plants could be toxic.
- Check Regulations: Be aware of local regulations, as harvesting may be restricted in certain protected areas.
- Cleaning: Always wash foraged samphire thoroughly to remove any mud or dirt.
Foraging for rock samphire on cliffs should only be done by experienced and properly equipped individuals due to the inherent dangers. Most people will find it easier and safer to purchase it from specialty suppliers if they can find it at all.
Conclusion: Yes, But With a Caveat
The simple answer is that yes, marsh samphire and sea asparagus are the same thing, both referring to the salty, succulent plants in the Salicornia genus. The main difference is merely a matter of regional naming convention. However, it is crucial to remember that the general term 'samphire' can also include the botanically distinct rock samphire (Crithmum maritimum), which has a very different flavor and appearance. By understanding these key distinctions, home cooks and culinary adventurers can confidently select and prepare the right sea vegetable for their next delicious dish.
Note: For an in-depth botanical and historical look at Salicornia, including its uses beyond cooking, see this article on Medium.
