Talk:Samphire

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[edit] Unclear which of the forms of Samphire

I have moved these sections here as its not clear which of the forms of Samphire they are describing. Lumos3 18:21, 16 July 2007 (UTC)

Medicinal uses

"Samphire" is known for its digestive and anti-flatulent properties. Culpepper wrote in the 17th century that samphire was useful in curing ailments relating to "ill digestions and obstructions," while being "very pleasant to taste and stomach." It also contains diuretic and depurative properties and is rich in iodine, phosphorus, calcium, silica, zinc, manganese and vitamins A, C and D. When pickled, it was often taken along by sailors on ocean voyages to combat scurvy.

Culinary uses

The crisp, salty, fleshy tender stalks of young "samphire", gathered in May or June, can be eaten raw, plain or with a vinaigrette, alone or in a salad with other ingredients. As the season progresses samphire becomes a bit bitter and it is better to blanch it. Just a few minutes in boiling water will remove its bitterness and excess salt. Sometimes called "poor man's asparagus," it is delicious when boiled and served on its own or sautéed in a pan with butter, garlic and parsley as an accompaniment to fish, red or white meats or poultry. It's also delicious made into soup with twice its weight in half-cooked potato, a little butter and pepper. Pickled samphire is excellent with cold fish and meats, charcuterie or raclette. It can also be used to flavor mustard, mayonnaise or vinegar.