|Coastal and inland salt
marshes, alkali flats, and
other habitats with saline
Salicornia europaea is edible, either cooked or raw.
In the UK, it is one of
several plants known as samphire.
Samphire is usually cooked, either steamed or microwaved,
and then coated in butter or olive oil. Due to its high
salt content, it must
be cooked without any salt added,
in plenty of water. It has a hard, stringy
core, and after
cooking, the edible flesh is pulled off from the core.
flesh, after cooking, resembles seaweed in colour,
and the flavour and texture
are like young spinach
stems or asparagus. Samphire is often used as a
maritime accompaniment to fish or seafood.