Chaste tree berry

How to Use Marsh Samphire (also known as Maceron)?

Preferably grind marsh samphire seeds at the last minute to release their flowery aromas.

Our recipe ideas for using marsh samphire in your kitchen:

• Sea bream fillet with marsh samphire: do 2 turns of the mill filled with marsh samphire on your fish before serving;
• Mashed potatoes with marsh samphire: do 3 turns of the mill filled with marsh samphire on your mashed potatoes before serving;
• Plum jam with marsh samphire: add 1 teaspoon of ground marsh samphire to your plum jam preparation;
• Pickled gherkins with marsh samphire: add 4 to 5 marsh samphire seeds to your jars of pickled gherkins;
• Sauerkraut with marsh samphire: add 6 marsh samphire seeds to your sauerkraut.

The Aromas of Marsh Samphire

Marsh samphire has a subtle nose dominated by scents of truffle and fruits. Its floral aromas are surprising and end up delivering woody notes with a hint of bitterness close to fennel.

The Botany of Marsh Samphire

A Completely Edible Plant

The botanical name of marsh samphire is Smyrnium olusatrum Linné. This plant belongs to the Apiaceae family.

The name Smyrnium comes from Smyrn, the ancient name of the city of Izmir in Turkey, as marsh samphire is originally from the Middle East and the shores of the Mediterranean. It was introduced to France by the Romans, and later by the Crusaders upon their return from the Crusades. Its cultivation arrived on the Île de Ré by the Cistercian monks of the Abbey of Chateliers. Very commonly used, it is entirely edible: its root resembles a large black radish, its stem can replace salsify, its leaf is similar to parsley, the buds of its flowers are consumed like capers, and its seeds are used like pepper. Today, it thrives in colonizing salt marshes, where it competes for space with wild mustard. The harvest is exclusively done by wild gathering, by a few salt workers from the Île de Ré.

History: Marsh Samphire, a Plant Known Since Antiquity

Marsh samphire was imported from Asia Minor by the Romans to the Mediterranean and then to the Atlantic territory. It spread in France during the Crusades. Marsh samphire became very popular in the Middle Ages and was used as a fantastic vegetable because every part of this plant is edible.