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marsh samphire or glasswort

Salicorne nord Finistère France

Salicorne or marsh samphire is a bit bitter, a bit salty, and should have a bit of a crunch. It is generally served cold in salads or cooked with fish. Some folks, notably in the Vendée, have begun to cultivate it on the Atlantic coast.

It’s also known in French as perce-pierre, criste-marine or haricot de mer.


Text © Dana Facaros

Image by Thesupermat