![\"\"](\"https:\/\/theknobblyplate.co.uk\/wp-content\/uploads\/2024\/07\/Marsh-Samphire-1.jpg\")
<\/a><\/p>\nNot strictly allowed to do this in Chichester Harbour Conservancy as it’s an area of special scientific interest (SSSI) and an area of outstanding natural beauty (AONB). Went out with a friend to forage some marsh samphire very early this morning. We only took what we needed and left the vast majority of it alone to continue propagating and growing. I do love foraging for as much free food as I can get. Waitrose would charge you in excess of \u00a35 for a quarter of what I have gathered here.<\/p>\n
Marsh samphire, also known as glasswort, sea asparagus, or salicornia, is a succulent halophyte (salt-tolerant plant) found in coastal regions, salt marshes, and along saline lakeshores. Here are some key details about marsh samphire:<\/p>\n
Characteristics:<\/h3>\n\n- Appearance<\/strong>: Marsh samphire has fleshy, bright green stems that resemble asparagus. The stems are jointed and segmented.<\/li>\n
- Taste<\/strong>: It has a crisp texture and a salty flavor, often described as a mix between asparagus and seaweed.<\/li>\n
- Nutritional Value<\/strong>: Samphire is rich in vitamins A and C, and minerals such as iodine, magnesium, and potassium. It’s low in calories and can be a good source of dietary fiber.<\/li>\n<\/ol>\n
Culinary Uses:<\/h3>\n\n- Raw<\/strong>: It can be eaten raw in salads, providing a crunchy texture and a salty taste.<\/li>\n
- Cooked<\/strong>: Often lightly blanched, steamed, or saut\u00e9ed, it is used as a garnish or side dish, particularly with seafood. It can also be pickled.<\/li>\n
- Preservation<\/strong>: Due to its high salt content, it can be preserved for extended periods.<\/li>\n<\/ol>\n
Harvesting:<\/h3>\n\n- Samphire is typically harvested in the summer months. It is often foraged from the wild, though there are also cultivated sources.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
Not strictly allowed to do this in Chichester Harbour Conservancy as it’s an area of special scientific interest (SSSI) and an area of outstanding natural beauty (AONB). Went out with a friend to forage some marsh samphire very early this morning. We only took what we needed and left the vast majority of it…<\/p>\n
Culinary Uses:<\/h3>\n\n- Raw<\/strong>: It can be eaten raw in salads, providing a crunchy texture and a salty taste.<\/li>\n
- Cooked<\/strong>: Often lightly blanched, steamed, or saut\u00e9ed, it is used as a garnish or side dish, particularly with seafood. It can also be pickled.<\/li>\n
- Preservation<\/strong>: Due to its high salt content, it can be preserved for extended periods.<\/li>\n<\/ol>\n
Harvesting:<\/h3>\n\n- Samphire is typically harvested in the summer months. It is often foraged from the wild, though there are also cultivated sources.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
Not strictly allowed to do this in Chichester Harbour Conservancy as it’s an area of special scientific interest (SSSI) and an area of outstanding natural beauty (AONB). Went out with a friend to forage some marsh samphire very early this morning. We only took what we needed and left the vast majority of it…<\/p>\n
Harvesting:<\/h3>\n\n- Samphire is typically harvested in the summer months. It is often foraged from the wild, though there are also cultivated sources.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
Not strictly allowed to do this in Chichester Harbour Conservancy as it’s an area of special scientific interest (SSSI) and an area of outstanding natural beauty (AONB). Went out with a friend to forage some marsh samphire very early this morning. We only took what we needed and left the vast majority of it…<\/p>\n
Not strictly allowed to do this in Chichester Harbour Conservancy as it’s an area of special scientific interest (SSSI) and an area of outstanding natural beauty (AONB). Went out with a friend to forage some marsh samphire very early this morning. We only took what we needed and left the vast majority of it…<\/p>\n