Wash the samphire leaving the roots intact, tie in bundles and boil in shallow, unsalted water for 8–10 minutes. Cut the string and serve hot with melted butter and pepper. Each stem contains a woody stalk and the way to eat them is to pick them up by the root and bite lightly on them, pulling the fleshy part from the woody centre. Samphire is a real delicacy and should be tried at the first opportunity.
Marsh samphire may be pickled for winter use. Wash the samphire very thoroughly in fresh water and trim off the roots. Put into a pan, cover with clean water and add
This is a very traditional dish which is mentioned in most of the herbals. I put a large jar out when we had a picnic with the British Mycological Society (the mushroom crew) and it disappeared down their gullets before you could say ‘puffball’.
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