I love, love, love Rock Samphire (Crithmum martimum) though it has taken me a while to get used to it. When I first tried it, having plucked it off the rocks on the south coast of Cornwall I just thought it tasted 'unusual'. Fifteen years later I understand and appreciate it's complex flavour more and I know when and how to harvest and use it.
Pickled rock samphire is a traditional way of preserving this vitamin C rich plant. You can alter the spices you add, so please use the recipe below as a guideline only. This wild Rock Samphire pickle recipe means you can eat this plant throughout the year - pickles are brilliant in that way. Enjoy it with cheese, cold meat or fish boards, or with freshly cooked fish.
A simple way to preserve and enjoy this coastal wild food and it will only take you 10 minutes to make!
Makes 500 ml
- 100 g rock samphire
- 1/2 lemon, sliced and cut into wedges
- 2-3 cloves of garlic
- 1 1/2 tsp coriander seeds
- 1 tsp black pepper seeds
- Pinch of salt
- 225 ml white wine vinegar
- 225 ml water
Wash the rock samphire and snip off any fibrous ends. In a medium saucepan place all the ingredients and slowly heat until steaming. Simmer for a couple of minutes then pour into the jar, seal and leave to cool. Once cold, store in a refrigerator for a couple of weeks and store for up to 6 months.
Other Rock Samphire Recipes
Take a look at my Rock Samphire Salsa Verde recipe, or I cook it simply in my Wild Food Foraging book. If you'd like to keep up to date with what I'm foraging, cooking and teaching, why not join one of my foraging courses, or follow me on facebook or instagram.
Cornwall is the 9th largest county in the UK, it’s boarder mostly by the sea (and Devon, of course) and is almost 1500 metres squared in area.
We have amazing access to coastal areas, 422miles of it, where foraging is rich and includes fish, mollusks, seaweed and coastal plants. We have abundant hedgerows, fields, coast paths, cliffs, moorland and beaches. Cornwall has 7 (think marsh samphire) estuaries, and I’ve mentioned before the diversity of estuary foraging.
Cornwall has just over half a million residents (the most the county has ever housed), so pressure on this beautiful place (as everywhere, it’s more mentioning) is increasing. However, most of those living here are in towns, less in villages and less so again, in hamlets. That leaves a lot wild areas for wildlife to flourish.
What’s more, almost a third of Cornwall has the status of; Area of Outstanding Natural Beauty (AONB), which gives it the same protection as a national park. The Cornwall AONB partnership has a 20 year vision to; protect, enhance and improve the resilience in the face of climate change these areas of Cornwall, which is why foraging sustainably, a little and in a variety of abundant places is key, and I mean that, 100%.
Are we that special?! I think we are. I think Cornwall is.
Of course, I’m biased, very biased, I chose to make Cornwall my home and, really, have no wishes to be anywhere else. Even in 100 things to do in England, there were almost 10 sites (9 to be specific) in Cornwall listed, that’s pretty good going I think.
My passion for this piece of the country includes enjoying these areas by picking a little wild food in appropriate areas. Carefully picking so it is practically un-noticeable that anything has been taken, and focusing on plants that are common, abundant and even invasive. I’m also interested in education; sharing this beautiful place so others can deepen their appreciation and understanding of this eco-system. I also still have a lot to learn and always will.
Cornwall is special, unique, protected, vulnerable, diverse, and as foragers we have a responsibility to take care of this beautiful place.
AONB official website, gov.uk, and the beloved wikipedia.
630 miles of coast line.
That’s 630 miles of pathways, steps, beaches, cliffs, pebbles, sand, shingle or boulders.
630 miles of potential coastal plants, as well hedgerows, fields, even woodland growth.
That’s 630 miles of varied and possible foraging ground.
I’m a forager, a walker, a stalker of plants and a lover of sea views and varied landscapes. I live in Cornwall, and like many Cornish (or settlers here) I’m content holidaying here too.
Taking a chunk of time out to walk part of the Cornish coastal path is something I’ve wanted to do for a while. Embarrassingly, I’ve never done this (for more than 1 day at a time) in Cornwall. Though I have done several walking trips in the Himalayas, Scotland and Austria - up to 3 weeks at a time, just walking.
So this summer, this was it: 8 days, 80 miles, various companions and a new pair of walking sandals. Traveling light, I had pockets and bags to forage with and left the cumbersome, though beautiful and often useful, basket behind.
Coastal foraging is rich pickings - there is a good reason that many communities originally settled on the coast line or nearby, and this wasn’t just for the fishing, or the view.
Fish and seafood are wonderful sources of nutrition, particularly protein and good oils, yet the plants and seaweeds that grow in these areas are equally of value. Actually, I wouldn’t choose one over the other, though together the combination is sublime, as well as nutritionally balanced.
Starting from St Ives and finishing in Padstow, I was fascinated by how much the foraging available would vary on this stretch of coast path. Whether I'd be seeing much variety, or just seeing the same plants again and again.
There are over one hundred plants and seaweeds that I, and you too, could be foraging, easily and regularly while walking the South West Coast Path. I know if I'd have walked further, perhaps the whole of the coast - from Minehead to Poole - then I would have experienced a greater diversity of edibles and landscapes that they thrive in. However, as much as I am an explorer, I am a home girl too, and being able to look back along that coast path, and see the distance that I had traveled by foot, felt -for now- far enough away from home.
If you've ever done long distance walking, or indeed walked the South West Coast Path, you will probably know these two things;
- You can burn quite a lot of energy walking, especially when it's up and down, rocky and challenging, and especially if you're carrying a ruck sack too.
- Despite the considerable improvement in food choice in Cornwall, i.e. good quality, local ingredients, simply cooked. In some areas of the coast path, it's trickier to access much more than fish and chips and sandwiches.
Perhaps I'm just justifying my food and calorie choices for this journey! However, snacking on forageables definitely broke up my walking and monotony of meals. While camping, I was able to add wild greens to dishes, introduce walking companions to wild tastes and enjoy the beauty of the coast through my taste buds as well as my feet and eyes.
If you know much about sailing and the fate of many sailors one hundred years or more ago. You'll know that scurvy - a condition caused by vitamin C deficiency was an unpleasant, unsightly and far too common disease. Many of the plants I was picking were rich in vitamin C, and used by sailors in the past for this very reason.
Rock Samphire, Scurvy Grass, Sorrel, Ox-Eye Daisy, Sea Spinach - are all good vitamin C sources. No oranges or lemons did I carry in my rucksack, my nutrition was hedgerow and coast path sourced, well, ok, with the occasional Cornish apple juice to quench my thirst too.
To find out more about walking the South West Coast Path, go to; http://www.southwestcoastpath.com/
Baggage transfer can lighten your daily load and this company is hugely friendly and helpful, see; http://www.luggagetransfers.co.uk/south-west.html
If you would like to have a 1/2 day foraging guide, during your walking (please note I average 1 mile an hour for this), please do contact me