Samphire Calories

Briefly boil or steam samphire until just tender, then drain it well. It can also be sautéed or roasted. Keep cooking time short so the stems retain some of their characteristic crispness.

Samphire tastes mildly salty and fresh, with a crisp, juicy texture. Lemon, garlic, and butter or olive oil work well with it; adding extra salt before tasting can make the dish too salty.

Usually not: samphire has a naturally salty taste, so taste it before seasoning. If you want a milder result, briefly blanch it and drain or rinse it before adding it to a dish.

Rinse samphire thoroughly under running water to remove grit, then trim any tough or discoloured ends. The slender stems are edible; after cooking, you can pull them from any particularly woody central stalks.

Yes, fresh samphire can be eaten raw after thorough washing. Its texture is especially crisp uncooked, while brief cooking softens the stems and makes them easier to chew.

Samphire pairs particularly well with fish and seafood, as well as eggs, potatoes, lemon, and butter. Its natural saltiness can season a dish, so taste the other ingredients before adding salt.

Yes, the tender stems of samphire are edible and are usually the part served. If a central stalk feels woody, strip the softer stems from it after cooking and leave the tough core.

Keep fresh samphire unwashed in the refrigerator, wrapped loosely in a slightly damp paper towel inside a container. Wash it just before use, and refrigerate cooked leftovers in a covered container.

Yes. Briefly blanch samphire, cool it quickly, drain it thoroughly, and freeze it in portions. It may be softer after thawing, so frozen samphire works best in cooked dishes rather than crisp salads.