It is a green succulent seaweed which grows freely along the mud flats not too far from here. It has fleshy branches rather than leaves.
Wash it thoroughly, with many changes of water, to get rid of the sand and algae. Then drop it into boiling water and cook it for a few minutes. Drain it and serve with lemon wedges. Some people dress it with olive oil or butter, we don't. It is fine just as it is.
To eat it - you simply strip away the flesh from the stalks, preferably with your teeth, but the more polite among you may use a fork - if you must!
This is what remains, the inedible stalks.
It is absolutely delicious, one of those seasonal treats which we enjoy to the max and then eagerly anticipate the following year.
Some people pickle it - but I don't like it that way. It is a salty seaside treat best enjoyed young and fresh, not pickled and even saltier, when it becomes something entirely different, but that is just my opinion.
Enjoy the rest of your weekend.
you are a much more adventurous eater than I am! :)
ReplyDeleteI first ate it as a child and have enjoyed it ever since. I only have it two or three times during the season, which makes it all the more special!
DeleteHow lovely to live near enough to some growing. I tried it once and loved it.
ReplyDeleteWe are only a few miles from the coast (less as the crow flies) so we could gather it ourselves, but I rely on the greengrocer. I pester him every year - then there is a dash into the shop before it all goes!
DeleteI should have sent some over to you by carrier pigeon - next time, perhaps!
Now that is something different. I've never heard of it before. I'll be trying it when I come over there!
ReplyDeleteI just googled it and lo and behold we do have it here in Greece. It is called kritamo. I've heard of it but never tried it. Of course they put oil and lemon juice on it here. It certainly would mask the flavour
DeleteI recommend you try some! Go gently on the dressings, it is a fairly subtle taste. Half the fun is stripping the flesh off the stalks - with your teeth, of course. A knife and fork would spoil the effect.
DeleteI remember a foraging book I read years ago talking about gathering samphire. I've never tasted it myself but it looks delicious.
ReplyDeleteBriony
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It is so good, I wish I could email you some, Briony! It would probably taste even better had I foraged it myself, but I don't let that bother me!
DeleteI have never heard of this. I'm not understanding what it is you eat. You eat the flesh? the outer covering? or what remains after taking that covering off?
ReplyDeleteAll you do is pick it up by the stem, then nibble the flesh off the stalks. Not elegant eating, but definitely finger-licking good, Marcia.
DeleteHow wonderful you get it from the green grocer, who knows it's important enough to locate and sell, in season. The same experience as being gifted a warm, free stone peach by a friend who knows I love them, but do not need an entire peck.
ReplyDeleteA warm peach - food of the gods!
DeleteMother Nature knows what she is doing..... Especially with seasonal treats like this. Anticipated... Consumed with joy..... Anticipated again.
ReplyDeleteAll this modern business, of having everything, all year long, is such a mistaken idea. No anticipation! Which is really sad. It's one of the great joys of life.
Enjoy!!!!
Absolutely, Luna. Seasonality adds to the pleasure. Local food, as far as possible.
DeleteSend me some will you Elaine! I just love it, I just wash it and quickly fry in a little light drizzle of olive oil. Rather snifferly I say when I see it in fishmongers ‘Is it from the UK?’ You would amazed to discover they fly it in from all over the globe.
ReplyDeleteWhere is your nearest? Snape? I am now on a mission to find some here!
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Fly it in? Shocking. It can be grown at home, you just have to use salt water - I suppose you could nip across the road and fill up your watering can!
DeleteI buy mine from ... Louth! (It comes from the mud flats just a couple of miles away, but there is no way I am going plodging through the mud these days.)
Reminds me of asparagus
ReplyDeleteThe asparagus of the sea, Bill. Wonderful stuff!
DeleteOh, yum! That sounds delicious! Nothing like it here. We have to enjoy spring ramps for our local, seasonal delicacy. It's not nearly as exotic...
ReplyDeleteSpring ramps (wild garlic?) are also much enjoyed here, Susan. Again, it is that anticipation and short season which adds to the pleasure.
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