Yesterday I left the confines of Bristol and travelled down to the Bristol Channel coast.
While there I was there I made time to visit an area of salt marsh to forage for marsh samphire (also known as glasswort), which is currently in the midst of its short season, which consists of the months of July and August only.
Samphire can be eaten raw or cooked. In the latter instance, no salt needs to be added to the cooking water as the plant has an inherent high salt content. It has a fresh, salty taste, crisp texture and makes a great accompaniment to fish and shellfish dishes, eggs or such specialities as salt marsh lamb. As samphire gets older and larger, the core of the plant becomes more stringy and the succulent flesh has to be stripped off the stringy core.
Until the start of the 19th century, marsh samphire also had industrial uses: before the introduction of the LeBlanc process for the industrial production of soda ash, marsh samphire ashes were long used as a source of soda ash (mainly sodium carbonate) for making glass and soap.
As regards the origin of the noun samphire, it is believed to be a corruption of the French name herbe de Saint-Pierre, i.e. “St Peter’s herb”.