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This is the description page for Rock Samphire (Crithmum maritimum) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Rock Samphire.  Rock Samphire, Crithmum maritimum (also known as 'Sea Bean') is the sole sole species of the genus Crithmum, a member of the Apiaceae (Umbelliferae) family. As such it belongs to the same family as the carrot, pignut, caraway and chervil. It is an edible wild plant commonly found on rocks in the coastal regions of mainland Britain. The plant itself can be readily distinguished by its long, fleshy, bright-green, shining leaflets (full of aromatic juice) and umbels of tiny, yellowish-green blossoms. The whole plant is aromatic and has a powerful scent. Rock samphire can also be identified by its warm but slightly sulphurous scent. The plant flowers between June and Spetember but the plant is at is best before it flowers and ideally should be picked betweeen the spring and early summer. Indeed, this is one of the springtime traeats for the wild food forager and the young leaves, if gathered in May, sprinkled with salt (after freeing them from stalks and flowers) to extract excess bitterness, boiled, and covered with vinegar and spice, make one of the best pickles, on account of their aromatic taste. The use of Samphire as a condiment and pickle, or as an ingredient in a salad is of ancient date. It used at one time to be cultivated in gardens and was sold on London streets as 'Crest Marine'. Samphire can be kept for up to a year if stored in over-salted brine (ie brine reduced by boiling) and simply needs to be soaked in vinegar for 24h afterwards to make it palatable. The simplest way to prepare this plant is to remove any hard parts of the stem and any leaves that have begun to turn slimy. The remainder of fthe plant can then be boiled until soft (usually about ten minutes) and can then be fried with butter. The name itself derives from the French term 'herbe de St Pierre' and refers to the patron saint of fishermen. Recipes Utilizing Rock Samphire Mussel and Rock Samphire Salad |
Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods) it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place.
It is a sad fact that we have lost much of the knowledge we once had of the seasonal wild foods that we have on our own doorstep and which are not only safe to eat but which are also very tasty and fresh. This section of the site grew from the work I've done on the ancient recipes section of this site. After all, for our ancestors before farming wild foods were the only foods available. This guide therefor represents images lists and recipes for various wild foods you can gather and what you can do with them. For the most part the list contains edible plants. But I am beginning to add a new section on edible wild mushrooms and this part of the site will be expanding to include many other plants and species very soon. If you would like to know how to cook with these wild foods, then as well as having links to individual recipes on these pages you can also visit my Wild Food Recipes pages for many more (over 1000 and growing) recipe ideas.
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A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
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The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
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