Samphire has an impressive nutritional value, packed with essential minerals and almost no fat. It is a popular ‘superfood’ that is often used to accompany fish dishes or in salads. It has a lovely fresh taste!
I live too far from the coast to get fresh samphire. Like FRESH samphire, the crisp salty young growth that has been harvested that day. Samphire bought from a supermarket is often expensive and disappointing. I saw Sarah Raven were selling samphire seeds and I’ve bought some! They are the best value samphire seeds I’ve found that you can buy.
This samphire should be grown in a pot. Choose a wide but shallow pot that it’ll live in few a while as it self-seeds each year.
Use a mixture of seed compost and gravel (70:30 ratio) to obtain a moist but well-drained soil to sow your seeds onto the surface of. Then sprinkle a light layer of soil on top of the seeds.
Sow indoors: March-May or September-November.
Sow outdoors: May-June.
Place the flowerpot onto a windowsill or in a greenhouse to start then leave on windowsill or move to a sunny patio.
Water from the base only (into a saucer). Use a mixture of water and salt (1 pint: 1 tsp). Use real sea salt, not table salt or it’ll kill the plant.
Harvest from May-July. Treat it as ‘cut and come again’. Cut the young growth once the plant is established. Don’t harvest too late in the season as the plant will self-seed if left and new samphire will grow next year. Leave the pot in a greenhouse/on a windowsill.