The samphire (salicornia europaea) is a plant in the chenopodiaceae family like spinach or beet. Also known as stone pass plant, sea bean plant or sea bass, the samphire is available in thirty species. Adept plant of salty grounds, the samphire is very present on the Atlantic coast, in Alsace, in Lorraine and in Camargue. Fleshy and low, this woody perennial plant at the base consists of cylindrical branches of green color which can reach about twenty centimeters in height and ends in a fertile ear. The leaves are welded by two in the form of a sheath, the flowers are almost invisible just like the fruit, not very visible.
Plantation and multiplication of samphire
The samphire likes in a salt, sandy and well drained soil, in the salt marshes, on the beaches and in the mangroves with a sunny exposure. It propagates by sowing, generally from September to mid-October. In cultivation, the samphire is also sown in early spring and harvested from May to August.
Tough, samphire is very resistant to diseases and parasites.
Samphire: diuretic and edible
With its slightly spicy and very aromatic taste, samphire is diuretic and depurative, because it is rich in iodine, calcium and manganese. Beyond its purifying effect, samphire is eaten raw in salads or cooked as a vegetable. It also accommodates like green beans.
Other use of samphire
Salicornia were once burned. Their ashes were used in glassmaking and in the manufacture of soap because of their high concentration of soda.