2024-11-10 21:04:00
What is samphire?
Also called sea asparagus, samphire is a coastal plant of the Chenopodiaceae family, which grows in salt marshes and along Mediterranean shores. We eat the young shoots, appreciated for their iodized taste. “ It brings a unique marine flavor, ideal as an accompaniment to fish or in salads. “, explain Vincent Arnouldchef. Often, it is simply prepared boiled or steamed, with a drizzle of oil and lemon.
We distinguish among others:
Salicorne d’Europe (Salicornia europaea)
Salicorne see you (Fragile salicornia)
Seaside samphire (The most branched willow tree)
Salicorne maritime (Sarcocornia perennial)
Annual glasswort (The willow tree is tight)
Is samphire dangerous for your health?
In fact, samphire, having a high iodine content, is not recommended if you suffer hyperthyroidism or sensitivity to iodine. Furthermore, it can also pose a problem for pregnant and breastfeeding womenpour people with high blood pressurefor those affected kidney failure. « Its richness in minerals can put a lot of strain on the kidneys, so it is better to abstain if they are not functioning well. », says Julie Boet, dietitian nutritionist.
Is eating samphire a health hazard? Source: spm
When to harvest samphire?
Salicornia is harvested in late spring, early summer, when it is at its best. At this time, its branches are fleshy and tender, perfect for tasting. “ This is really where it is the tastiest and juicy. », Confides chef Vincent Arnould, who appreciates this moment for its unique texture.
However, it should be noted that at the end of the season (particularly after flowering), samphire becomes more fibrous and loses its finesse. Do you pick it yourself? A word of advice: be sure to choose an area far from any source of pollution to take full advantage of its natural qualities.
Nutrients of samphire
Most wild vegetables are rich in water and low in calories: samphire is no exception to this rule, with only 35 kcal per 100 g. What’s more, it contains little fat. It stands out for its beneficial properties, which can help regulate the blood pressure and provide antioxidant and anticancer. Should we remember that it helps fight scurvy?
Per 100 g, it contains:
0.6 g fat 4.4 g carbohydrates 6.8 g fiber 2.6 g protein
FYI
The antioxidants contained in samphire, such as polyphenols, play a protective role by helping to prevent cellular aging and strengthening immune defenses.
How to clean and prepare samphire?
Unlike asparagus, samphire has a woody central core that must be removed to prepare it properly. “ The crunchy texture is an asset, but you have to prepare each stem well to get the best out of it », explains Vincent Arnould. Here are the steps:
Rinse the samphire with clean water. Meanwhile, bring a pot of unsalted water to a boil. Boil the samphire for 10 minutes, then drain and let it cool. Remove the hard core from each strand by hand.
Once cleaned, your samphire is ready for your recipes.
Recipes with samphire in the kitchen
Here are 3 recipes to enjoy the benefits of samphire, a delicious alternative to green beans.
Ingredients
150 g fresh samphire 1 to 2 handfuls of cherry tomatoes ½ cucumber 1 handful of olives 1 onion 2 tablespoons of olive oil 1 to 2 tablespoons of lemon juice (to taste) 1 clove of garlic Pepper
Preparation :
Peel the onion and slice it finely. Cut the cucumber into quarters, then into slices. Cut the cherry tomatoes and olives in half. Prepare the vinaigrette by mixing the pressed garlic clove, olive oil, lemon juice and pepper. In a salad bowl, mix the samphire, tomatoes, cucumber, olives and onion with the vinaigrette. Let sit for a few minutes for flavors to develop.
Chef’s tip : « Glasswort is naturally salty,” advises Vincent Arnould. “If it is too salty for your liking, soak it in cold water for 1 to 2 hours to soften the salt. »
Ingredients
200 g of spaghetti 120 g of samphire 1 lemon (juice and a little grated zest) 2 tablespoons of almond butter 4 tablespoons of water 1 tablespoon of olive oil 1 clove of garlic 1 handful of pine nuts Pepper
Preparation :
Cook the spaghetti according to the instructions until al dente, without salting the water to avoid excess salt. A few minutes before the pasta is finished cooking, add the samphire to the water and cook briefly. Drain the spaghetti and samphire together. Prepare the sauce by mixing the almond butter, lemon juice and water until creamy, then set aside. In a pan, heat the olive oil, add the pressed garlic and the pine nuts, then brown them briefly. Add the spaghetti and samphire to the pan and sauté everything quickly. Remove from heat, stir in the almond butter sauce and grated lemon zest. Adjust the texture with a little water if the sauce is too thick. Season with pepper to taste and serve.
This vegetarian dish with its buttery and tangy taste is perfect to accompany a spring roast or other meat dishes.
Ingredients
200 g samphire A large knob of butter A little lemon juice Black pepper
Method :
Prepare the samphire : Wash 200 g of samphire carefully, then blanch it in boiling water for one minute. Drain it immediately.
Prepare the browned butter : In a pan, melt the butter until it turns golden brown and gives off a slight nutty smell. Add a little lemon juice, mix well, and pepper.
Serve : Coat the samphire with lemon-brown butter and serve immediately as a side dish.
How to store samphire?
Salicornia can remain fresh for three to five days, kept in the refrigerator on one condition: that it is very fresh when purchased. But it goes without saying that as it ages, it tends to soften and develop black spots.
How to go about it? As with asparagus, simply wrap it in a damp cloth before placing it in the refrigerator. Also, you can put it in a fabric bag or in a glass box to prolong its freshness.
FAQ
Is samphire toxic to health?
Glasswort is full of minerals such as magnesium and potassium, as well as vitamins and antioxidants. It offers several benefits: it facilitates digestion, helps regulate blood pressure and strengthens the immune system. However, due to its high salt content, excessive consumption of samphire should be avoided to avoid any risk of hypertension.
Is salicornia eaten raw?
Salicornia (rich in trace elements) can be eaten raw, offering a crunchy texture and a slightly salty taste, ideal for garnishing salads or as an accompaniment. It is also tasty cooked, especially as a garnish or condiment, where it brings a subtle and original marine touch.
Is samphire an algae?
Contrary to popular belief, samphire is not an algae, but a halophytic plant that grows in marshes rich in sea salt and coastal areas. Although they share a marine habitat with algae (cultivated on the Breton coast, in Charente Maritime and in the Bay of Somme), salicornia are part of the land plant family.
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Or in an airtight container. To maintain its freshness, it’s best to avoid washing it until you’re ready to use it. If you find yourself with excess samphire, you can also blanch it briefly and then freeze it for later use.
Additionally, when purchasing samphire from markets or stores, look for bright green stems that are firm to the touch. Avoid any that are wilted, browned, or show signs of decay. Proper storage and careful handling will ensure you enjoy the full flavor and nutritional benefits of this unique marine vegetable.