BACK

Samphire

Salicornia europaea / Crithmum maritimum

INTRODUCTION

There are two main types of samphire - Marsh samphire (Salicornia europaea) and Rock samphire (Crithmum maritimum). Marsh samphire is easier to grow and more commonly available.

Marsh samphire is also known as common glasswort, sea asparagus, pickle weed or St Peter's herb, after the patron saint of fishermen.

It is native to coastal areas, tidal flats and salt marshes in all parts of the UK and reaches its peak harvest in summer.

Soil Preparation

For the best results, it is advisable to grow samphire under cover in the greenhouse or polytunnel. It can, however, be grown outside during the summer but requires a warm and sunny spot.

It suits been grown in a pot containing a sandy soil/compost mix that is moisture-retentive but well drained with a relatively high salt content. 1 - 2 litre pots are sufficient to start your samphire crop but pot on into larger sizes as required.

Samphire is a perennial plant returning each year, but frost protection will be required during the winter.

Sowing & Planting

Unless you are buying in a plant, samphire sowing can begin in April and continue throughout the summer.

Sow onto the compost surface and cover very lightly with compost.

Water and maintain a temperature of 25oc.

Germination will take between 7-21 days and can be erratic.

Growing & General Cultivation

Watering with a saltwater solution is essential for success, after all, this is a costal plant.

The saline solution should be made from one teaspoon of salt added to one litre of water. Do not use table salt or any type of unusual salt such as volcanic or Himalayan. Atlantic sea salt is ideal.

Keep moist at all times and water daily in hot weather. Never allow compost to dry out.

Feed weekly during the growing season with seaweed extract added to your saltwater solution.

Pests & Diseases

Samphire is relatively pest and disease-free.

Harvesting

Your first harvest could be ready in as little as 40 days if grown in optimum conditions.

Cut as required with a pair of scissors.

Samphire can be kept in the fridge for short periods of time.

It is worth noting that samphire contains high levels of Iodine, iron, calcium, magnesium, zinc and manganese and is rich in vitamins A, C, B2, and D.

Additionally, samphire is rich in fibre and amino acids.