Crithmum is a monospecific genus of flowering plant in the carrot family Apiaceae, with the sole species Crithmum maritimum, known as rock samphire,[1][2]sea fennel[1] or samphire.[1] The name "samphire" is also used for several other unrelated succulent halophyte species of coastal plant.
Crithmum is an edible wild plant. It is found on coastlines throughout much of Europe (north to the British Isles), Macaronesia, parts of West Asia and North Africa in the Atlantic, Mediterranean and Black Sea coasts.
History, trade and cultivation
In the 17th century, Shakespeare in King Lear referred to the dangerous practice of collecting rock samphire from cliffs. "Half-way down, Hangs one that gathers samphire; dreadful trade!"[3] In the 19th century, samphire was being shipped in casks of seawater from the Isle of Wight to market in London at the end of May each year.[4] Rock samphire used to be cried in London streets as "Crest Marine".[5]
In England, rock samphire is cultivated in gardens,[6][5] where it grows readily in a light, rich soil. In the United Kingdom the uprooting of wild plants is illegal under the Wildlife and Countryside Act.[7]
The reclaimed piece of land adjoining Dover, called Samphire Hoe, is named after rock samphire. The land was created from spoil from the Channel Tunnel, and rock samphire used to be harvested from the neighbouring cliffs.[citation needed]
Culinary use
Rock samphire or sea fennel has fleshy, divided aromaticleaves that Culpeper described as having a "pleasant, hot and spicy taste"[8]
The stems, leaves and seed pods may be pickled in hot, salted, spiced vinegar, or the leaves used fresh in salads. Dried and ground sea fennel can also be used as a salt substitute.
Sea fennel pickle in olive oil or vinegar is a traditional food of Italy (Marche region), Croatia (Dalmatia), Greece, and Montenegro (Bay of Kotor). It is known as Paccasassi del Conero and used as an antipasto, to accompany fish and meat dishes and to garnish pizza and sandwiches.
^Romojaro A, Botella MÁ, Obón C, Pretel MT (2013). "Nutritional and antioxidant properties of wild edible plants and their use as potential ingredients in the modern diet". Int J Food Sci Nutr. 64: 944–52. doi:10.3109/09637486.2013.821695. PMID23944868.((cite journal)): CS1 maint: multiple names: authors list (link)
^Meot-Duros L, Magné C (2009). "Antioxidant activity and phenol content of Crithmum maritimum L. leaves". Plant Physiol Biochem. 47: 37–41. doi:10.1016/j.plaphy.2008.09.006. PMID18980846.
