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What is samphire and where can you buy it?
|sam-fire|
- Adam Bush
Published: April 17, 2020 at 11:00 PM
Discover what samphire is, where to shop for it, and how to use it in our ingredient glossary
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Check out our guide to samphire, including where to buy it and plenty of recipe inspiration, then read about what is lemongrass, black garlic and sloe berries.
What is samphire?
Samphire is a fleshy green plant that grows along British coastlines and has a salty taste. Early shoots can be eaten raw for a briny kick, otherwise, it’s often blanched then tossed through salads or served as a side, dressed in butter.
When is samphire in season?
UK samphire season is a short one that starts in July and ends in August.
Where to buy samphire
Fresh samphire from the UK is seasonally available in supermarkets (and sometimes may come from abroad), but jarred samphire is available year round.
Tesco Samphire (fresh), £2.10/115g, Tesco
Sainsbury's Samphire (fresh), £1.60/90g, Sainsbury's
Greek Rock Samphire in Brine (jarred), £7.60/380g, olive shop
This rock samphire has been preserved in a light brine so can be kept in the cupboard and used all year round in salads, frittatas or pasta dishes.
Samphire recipes
Check out plenty more samphire recipe inspiration here.
Samphire with beurre blanc
This vibrant veggie dish oozing with buttery zing makes a satisfyingly crisp side to a spring roast or other meat-heavy meals.
Jersey Royals, spring greens and prawn fritteda
A fritteda is a light Italian stew of spring vegetables. Our version uses Jersey Royals, spring greens and prawns for a quick and easy supper.
Spaghetti alle vongole with samphire
Spaghetti alle vongole makes a classic Italian supper. The clams are cooked in dry white wine, which combined with the natural clam juice and samphire make a lovely rich sauce for the pasta.
Samphire with browned butter
This vibrant veggie dish is zingy and buttery, makes a satisfyingly side to a spring roast or other meaty meals.
Linguine with samphire and prawns
This easy dish is made with linguine and pairs the sea vegetable samphire with king prawns in a super-quick pasta sauce.
Authors
Adam BushDeputy food editor
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