.and I'm saying Rock Samphire (Crithmum maritimum) is.
As I say there are at least three genera called 'samphire' -- completely different species -- which all look similar.
Not that I know the taxonomy, but it seems to me that you Lisa may have 'Rock Samphire' and another 'samphire'...judging so far form my own experience.…
have been suppling the market for 5 years now. Samphire / Sea Asparagus is cultivated and harvested from our paddocks in an irrigated propagation area. At Snowy River Station we are continually developing methods to improve the quality of the Samphire we cultivate. We aim to grow the best thick juicy Samphire and supply it to retail outlets in Australia and abroad.
Snowy River Station Sampire will compliment any fine dining restaurant. Sold direct, ask your Providore or see it at the markets. Samphire is sought after as a vegetable at fine dining restaurants around the globe. Shakespeare cited it growing on the cliffs at Dover. Henry the Eighth had people abseil down cliffs to collect it. What is this little green vegetable that they were all talking about? This little green vegetable they say can aid weight loss, boost energy, enhance the immune system, make certain vaccines more effective and destroy some types of tumor cells, particularly lung and blood cancers. Sea asparagus is packed with phytochemicals that protect the liver, heart and cellular DNA.
It is also rich in vitamins A, C, B2 and B15; amino acids; and minerals, such as iron, calcium and magnesium. Perhaps its healthful properties are one reason behind sea asparagus being so popular for so many centuries. Sea Asparagus, Samphire, Sea Beans whatever you like to call them, are the small, fleshy stems and branches of a salty seacoast plant. When they are young, the plants look like tiny cacti or green, branching coral with reddish tips. They are crisp and tender, and can be eaten raw.
As summer waxes on, they grow a little crunchier and they may be briefly blanched. Older, tougher specimens can be steamed along with mussels, clams or crabs where their sea-breeze scent enhances the fresh aroma of the shellfish sharing the pot. For hundreds of years people have been pickling Samphire to keep their stores of it going well into the winter. They must have known the importance of having a regular intake of this stuff. They were probably warding off scurvy without even knowing it. Or maybe they did know it.
All we know is that this green vegetable/herb that grows in the coastal marshes and rock cliffs is more than just a culinary delight, it has been for centuries, a life saver." Samphire is a salt tolerant plant. To lessen the salty taste it should be blanched for 30-45 sec. Then rinsed with cool water to stop the cooking action. This can also be achieved by soaking the shoots in cold water for 1 to 2 hrs. Whether it be sautéed, stir-fried, steamed, pickled or tossed in with a salad it is the most versatile and unique accompaniment to any meal, it also tastes great with an omelette or scrambled eggs and has nutritional and health benefits that make this crisp, green vegetable a must. Samphire is being grown and harvested now in Victoria, alongside our famous Snowy River in a rich fertile soil which produces a Samphire that is both succulent and crisp and high in nutrition and health benefits. Snowy River Samphire is the next step towards a healthier life.
ributing to this result.....the weather, the seed raising mix I used, watering protocol, the potency of the seeds planted, whether you feed it salt...
Raising cuttings of Samphire.
I'm considering ordering some Samphire produce if I cannot do what I want to with the seeds...and raising plants from that. There are two species In Australia:
Tecticornia pergranulata (Distribution map) -- a coastal Samphire
Tecticornia verrucosa (Distribution map) -- a desert Samphire
to channels that allow the salt water to flow in and out, small drains running through the paddocks are connected to the channels. The main channel system is controlled with a large flood gate, which allows us to add, hold or drain pure and clean salt water from the mouth of the Snowy River. We are holding back the tides and the controlling the water flow through the plots. The plots range in size from 10-20 acres and need to be laser levelled to allow the water to flood and recede evenly. Then the ground is prepared and the seed is spread into small furrows. This occurs during wintermonths, the plots are then flooded with salt water the seed sets and starts to shoot in early spring.
After about 6 weeks of growth we can start to harvest the Samphire. It grows in long thin strands and is picked by hand. The pickers only bring in the fine green tips, which is what we specialise in growing. Samphire from the wild has a wood stem and is alot more stringy. We grow samphire for the soft green and juicy tips. Our plant to tip ratio is about 90% tip and 10% plant. In the wild the plant to tip ratio is about 15% tip and 85% woody stem. The Samphire tips are brought into the packing house and packed into 3kg boxes or 100g punnets. We also pickle product to supply all year round.
Andrew and Gabrielle French grow samphire, albeit the marsh variety, along with karkalla, another succulent, in low-lying paddocks which form part of Snowy River Station.Samphire is highly regarded at many fine restaurants across the globe, and is said to work wonders for the human body.It’s best enjoyed after being blanched for 30 to 45 seconds and rinsed with cool water.
Beach Bananas are our exciting new product.Grown in the same environment as Snowy River Station Samphire they are very juicy and mildly salty. Not quite as salty as our SamphireIf you think of Samphire to be a little like a bean, then Beach Bananas are like a grape.They have explosion of sweet tasty juice that hits every tastebud as you bite into this crisp and fresh succulent.Snowy River Station Beach Bananas are in season all year round, but are at there best during spring and summer.A fresh and new tasting vegetable that adds delight to any dish.Perfect for salads with a crisp and very fresh texture.It is very nice when steamed or sauted for about 30 seconds - one minute, but not to long you can experiment for your own likes.It can be added at the end of cooking the dish just before you take it off the heat to keep it crispy texture.It is very good for you and try an omelete with Snowy River Station Beach Bananas it makes a very nice breakfast.Beach Bananas store well and they will ripen if not put in the fridge.
Samphire retails for $7.50 per 100 gm punet and Beach Bananas sell for $50/kilogram! and Sea Blite/Spray will cost you $7 for a 75 g punet!
Added by Dave Riley at 12:38 on September 19, 2014
owly -- are Rock Samphires --Crithmum maritimum. Thats' the one that looks like green coral.Small, close to the ground and delicate.
Then there are the Australian Samphires --another species all together. They have Bushtucker status and boast many species.They are seemingly more vigorous than their European namesake. Check out the Images.
But: a different plant altogether--
Tecticornia is a genus of succulent, salt tolerant plant largely endemic to Australia.
I also have plants coming on from seed...which I assume are 'rock samphire'. (We hope...)
To confuse the issue further, there are European style Salicornia--aka ' marsh samphire' -- which is also keenly consumed.
Samphire (or glasswort, as it's also known) isn't really a seaweed, but it does grow in the tidal zone, on muddy, sandy flats, often around estuaries and tidal creeks. It's a succulent plant of the salicornia species, and looks like a miniature cactus, though without the spines. It has a satisfying crunch (you can eat young samphire raw) and takes on a salty tang from its habitat. As a vegetable, it's delicious and unique.
Added by Dave Riley at 16:25 on September 29, 2015