Samphire thrives in marshes and mudflats feeding from the murky salty waters of the sea which gives it its distinctive salty taste.

Samphire is funnily related to the beetroot family! Who knew? Its popularity has increased by being associated with trendy fish restaurants however it isn’t exclusive to fish or meat. Because of its salty tasty and being green and crunchy, it is a healthy, nutritious and tasty addition to any dish that needs that extra ‘vavavoom’!

Nutritionally, samphire is an excellent source of iodine, a crucial nutrient for the functioning of the thyroid, which aids in managing metabolism and energy. It also boasts other minerals including calcium, magnesium and zinc as well as being a great source of vitamins A and C which help support the immune system and bone health.

Asides from this, samphire, like other sea vegetables, contains chemical compounds that may provide antioxidant and anti-inflammatory benefits, as well as boost gut health. It is also a good source of fibre that helps feed gut microbiome which can have a positive effect on our digestive system.

Seasonally, samphire is short lived and grows during July and August so supplies are not always abundant, however the time is now to enjoy these vibrant green sea vegetables.

I like to use samphire with tofu to enhance its bland flavour. My favourite dish is to create a vegetable stir fry, which includes tofu and samphire with the addition of adding sweet flavours of a delicious teriyaki sauce.

Check out my recipe for ‘Tofu & Samphire Stir-Fry

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