Samphire Seeds

Sow Samphire seeds directly outside from April to July in a sunny spot with well-drained, sandy soil. Rake the soil to a fine tilth before sowing, then scatter seeds thinly and cover lightly with soil. Water well with a weak saltwater solution – dissolving a teaspoon of sea salt per pint of water helps replicate its natural coastal conditions. Keep the soil consistently moist but not waterlogged. Germination can take a few weeks and is more inconsistent than other seedlings. Harvest young shoots once they reach a few inches tall for the best flavour.

There are many varieties of Samphire seeds, some of which are annual and do not return the following year, such as the Marsh Samphire, while others, such as the Rock Samphire, are perennial. 

Samphire is rich in vitamins and minerals, particularly vitamin C, magnesium, and iodine. It has a crisp, salty flavour and is commonly used in seafood dishes and salads or lightly steamed as a side vegetable. Its natural saltiness can be used to season dishes without additional salt. Due to its high nutrient content, samphire is best eaten fresh and has traditional medicinal uses, particularly for digestion and overall mineral balance.