Lyla Lindsey
Samphire is a salt-tolerant succulent that grows in poor, sandy soil by the coast and in salty soil inland. It is native to Australia, where it has been foraged by Indigenous Australians for tens of thousands of years. Samphire grows in environments where few other plants can survive, including rocky cliffs and crevices along the coast. It is a perennial plant that grows to between 20 and 50cm tall and just as wide. It is known for its salty flavour and is commonly used in cooking.
| Characteristics | Values |
|---|---|
| Type of Plant | Succulent |
| Genus | Salicornia |
| Species | Tecticornia, Chrithmum maritinum, Sarcocornia quinqueflora |
| Common Names | Samphire, Sea Asparagus, Pilgilli, Glasswort, Pickleweed, Sea Beans, Swamp Grass |
| Plant Size | 20-50 cm tall, 50-1000 cm wide |
| Plant Colour | Light yellowish-green, fern-like foliage |
| Flowers | Whitish/yellow, very small, borne in panicles |
| Growing Season | October to March |
| Growth Requirements | Poor, sandy soil, salty water, full sun, occasional deep watering |
| Natural Habitat | Coastal regions, inland salty mudflats, rocky cliffs and crevices |
| Edibility | Edible, used in cooking, garnishing, and for medicinal purposes |
| Nutritional Benefits | Source of vitamins C, magnesium, potassium, calcium, and sodium |
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What You'll Learn
- Samphire grows in Western Australia, in sandy soil by the coast and inland
- It's a succulent that thrives in salty environments where other plants can't grow
- It's a perennial that grows to 30-50cm tall and wide
- It's commonly known as sea asparagus, swamp grass, and glasswort
- It's been foraged by indigenous Australians for thousands of years
Samphire grows in Western Australia, in sandy soil by the coast and inland
Samphire is a salt-tolerant succulent that grows in Western Australia, favouring sandy soil and a salty environment. It is a native Australian plant that thrives in conditions where other plants cannot survive. Samphire is well-adapted to growing in both coastal regions and inland in salty mud flats. It is a hardy plant that can grow in full sun or part shade and is relatively low-maintenance, requiring less moisture than other plant species.
In Western Australia, samphire is particularly prevalent in the south of the state, around 300 kilometres southeast of Perth. Here, the plant is grown commercially by farmers who have recognised its potential to create economic returns from salty land. This region is described as "the capital of the world for salt-affected land".
Samphire has been an important food source for the indigenous people of Australia for tens of thousands of years. It is commonly known as ""sea asparagus" due to its salty flavour and asparagus-like cooking methods. The plant's fleshy stems have a distinct, crisp texture and a salty taste, making them a popular addition to seafood dishes and salads. The young, bright green shoots are best used raw, while the more mature stems can be cooked briefly or pickled in vinegar and spices.
Growing to a height and width of around 30 to 50 centimetres, samphire is a perennial plant that is at its best for harvesting in late spring and summer. Its growing season typically runs from October to March, and during the colder months, the plant may turn reddish and become woody and fibrous. Samphire can be grown in pots or in the ground but requires regular watering and the addition of sea salt to mimic its natural habitat.
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It's a succulent that thrives in salty environments where other plants can't grow
Samphire is a succulent that thrives in salty environments where other plants can't grow. It is a salt-tolerant species that grows in coastal areas and inland salty mudflats. It is native to Australia and has been foraged by the indigenous people of the country for tens of thousands of years due to its distinct flavour and nutritional value. Samphire grows in poor, sandy soil and can reach a height of 30 to 50 cm. It can be grown in containers or directly in the ground and requires full sun exposure. It is also known as Sarcocornia Quinqueflora and belongs to the genus Salicornia, which includes other salt-tolerant species such as Rock Samphire and Marsh Samphire.
Rock Samphire (Chrithmum maritinum) grows on rocky cliffs and crevices along the coast, while Marsh Samphire (Tecticornia sp. and Salicornia sp.) is commonly found on salty mudflats. Marsh Samphire is the most common form and is known for its light green, branched, segmented stems. It can grow to a height of 20 to 30 cm and is often used in cooking, either blanched or sautéed with olive oil, garlic, and onion.
The Western Australian farmer, David Thompson, has recognised the potential of samphire to create economic returns from salty land. He forages for samphire on his property in Katanning, located 300 kilometres southeast of Perth. Thompson describes Western Australia as "the capital of the world for salt-affected land" and believes that samphire can thrive in these toxic environments where other crops cannot.
Samphire is a unique plant that has adapted to grow in challenging, salty conditions. Its ability to survive in such environments makes it a valuable crop for farmers dealing with salinity issues. By cultivating samphire, farmers can utilise land that would otherwise be non-arable, creating a new source of economic opportunity.
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It's a perennial that grows to 30-50cm tall and wide
Samphire is a hardy perennial that typically grows to around 30-50cm in height and width. It is a low-maintenance plant that is well-suited to a range of environments and can be found growing wild in many parts of Australia. This plant is native to the UK and Europe and has naturalised in many parts of the world, including Australia, where it has become a common sight in coastal areas and beyond.
Samphire is a resilient plant that can tolerate a wide range of soil types and conditions. It prefers full sun and well-drained soil but is remarkably drought-tolerant and can even withstand occasional flooding. This makes it an excellent choice for gardeners and landscapers looking for a low-maintenance option that can add interest and texture to a garden or landscape.
In terms of its growth habit, samphire typically forms a dense, clumping mound of fleshy, succulent-like stems and leaves. The leaves are small and often appear scale-like, while the stems can vary from a bright, grassy green to a more subdued grey-green, depending on the specific variety and growing conditions.
The overall size and spread of samphire can vary depending on the specific variety and growing conditions. Some types of samphire may remain more compact, reaching only 30cm in height and width, while others may spread out further, reaching up to 50cm or more in ideal conditions. Generally, though, most varieties will fall within the 30-50cm range when given the right balance of sun, soil, and moisture.
Samphire's ability to thrive in a range of conditions has likely contributed to its success as an introduced species in Australia. It can be found from the coast to the inland, adapting to the varying soil types and climate conditions of the Australian landscape. Its adaptability and easy growth make it an excellent choice for those looking to add a touch of native, naturalised, or wild-foraged interest to their gardens or culinary creations.
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It's commonly known as sea asparagus, swamp grass, and glasswort
Samphire is a salt-tolerant succulent that grows in environments where other plants cannot, such as in salty mudflats, on rocky cliffs and crevices along the coast, and in inland areas. It is native to Australia and plays a vital role in the country's coastal ecosystem. With 44 different species growing across the country, it is commonly known as sea asparagus, swamp grass, and glasswort, among other names.
Sea asparagus is an appropriate nickname for samphire, as it has a salty flavour and can be cooked in a similar way to asparagus. It can be blanched, sautéed, or tossed with macadamia or olive oil, garlic, and onion. It is also good in salads, with seafood, or with roast lamb or stir-fries. Samphire is a nutritious vegetable, packed with essential minerals, including magnesium, potassium, calcium, and sodium, and containing almost no fat. It also has a high level of vitamin C, which can help defend the body from pathogens, assist in blood circulation, and enhance skin health.
The plant grows in poor, sandy soil to between 30cm and 50cm tall and just as wide. It can be grown in containers or in the ground, but it needs sea salt to be added when watering. It is at its best to harvest in late spring/summer when the shoots are plump and bright green. Its growing season runs from October to March, and during the colder months, it can turn reddish at the base and become woody and fibrous.
The common name "swamp grass" likely refers to the fact that samphire grows in marshy locations in both coastal areas and inland. It can also refer to the plant's appearance, as it has light green branched segmented stems. Some species grow low to the ground, while others can reach several meters high.
The name "glasswort" is also shared by another plant in the genus Salicornia, which is commonly known in Great Britain as sea asparagus, picklewort, marsh samphire, or glasswort. This plant grows wild on the coast and inland in swampy areas.
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It's been foraged by indigenous Australians for thousands of years
Samphire, also known as Sarcocornia Quinqueflora, is a native Australian succulent that has been foraged by Indigenous Australians for thousands of years. It is a salt-tolerant species that grows in similar environments but belongs to different plant families. The best-known species are the Australian bushfood Tecticornia and the European Marsh Samphire, which belongs to the genus Salicornia. These plants were a source of food for Aboriginal Australians and are endemic to Australia, with the exception of one species. There are 44 different species growing in various locations across the country, with light green branched segmented stems. Some are annuals, while others are perennials that grow in marshy locations along the coast and inland salty mud flats.
Samphire is a perennial plant that thrives in poor, sandy soil and can grow to a height of 30-50 cm. It favours full sun and salty water and can be grown in containers or directly in the ground. It is native to the coastal regions of southern Australia and is well-adapted to the temperature and rainfall conditions in areas where dryland salinity occurs. Salt concentrations in the forage can reach 40%, and this high salt content limits feed intake. If grazed, it must be combined with other feed to dilute salt intake and provide adequate energy. Samphire shrubs can survive moderate grazing, and young plants are palatable.
The plant grows in intermittently flooded, saline land and is widespread inland and along the coasts, estuaries, and salt lake margins. It typically forms the first fringing community adjacent to the bare margins of salt lakes and is found in many drainages in Australia's pastoral and agricultural areas. Different species of samphire select their positions in the landscape primarily based on soil moisture and salt load. For example, the species commonly found on salt flats in Western Australia (Tecticornia pergranulata pergranulata) can withstand months of waterlogging and weeks of total submergence, while other species, such as T. indica, grow on well-drained banks around saltland and are more sensitive to inundation.
The young, green shoots of samphire have a crisp, crunchy texture and a fresh, salty flavour, similar to asparagus. They can be enjoyed raw, sautéed, or blanched and tossed with olive oil and lemon. Samphire is considered best for use in summer when the succulent leaves are pale green and aromatic. However, even if the leaves turn pink in winter, any green remnants can still be blanched and eaten. It is commonly used in salads, pesto, or salsa, or as a garnish for cocktails or other dishes.
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Frequently asked questions
Samphire is a salt-tolerant succulent that grows in sandy soil by the coast and in salty soil inland. It is commonly found in Western Australia, South Australia, and Victoria.
Samphire grows in full sun or partial shade and requires occasional deep watering. It can grow in containers or in the ground but needs sea salt added to the water.
Late spring/summer is the best time to harvest samphire when the shoots are plump and bright green.
Samphire is used in cooking, commonly paired with seafood or salads. It can be briefly cooked or pickled in vinegar and spices. It is also used to treat and prevent scurvy due to its high vitamin C content.
