09 Oct Did you know that samphire is not actually seaweed, not a flower, not a herb, but…

… a salt-loving plant that grows on salty soil along the coast. This crunchy green vegetable absorbs the salty water from its surroundings, giving it its unique, slightly salty taste. In the past, samphire was even used as a source of minerals for sailors to prevent scurvy! Nowadays, samphire shines mainly in culinary creations: briefly blanched or stir-fried, it gives dishes a fresh, salty twist that goes perfectly with fish, shellfish and crustaceans. And the nice thing is, you can find these edible plants right along our Dutch coast.