Coastal Samphire

Samphire is succulent of the parsley family that grows in rocky and marshy areas near salt water. It is one of the few plants that was able to endure after the Black Tide and continue to thrive. It offered a much needed food source to those who were displaced and enhanced the meager rations at the displacement centers.
Samphire resembles asparagus though much smaller. It can be eaten raw, steamed or pickled. It can be served with butter and makes a great accompaniment to fish and seafood. It can also be served with lamb as it cuts through the fat nicely. Though one must take due care to gently and  thoroughly wash off any grit and excess salt.
At first it was thought that samphire would go extinct due to the toxicity of the Black Tide and the pollutants deposited along the shoreline of the UK and other North Sea countries. Yet this hardy little plant survived. Samphire was one of the few edible plants left for the local wildlife to consume. These animals then became prey for surviving carnivores. 
While growing wild samphire is also cultivated in soul sucking agri-corp facilities. Though this domesticated variety does not have the same taste as the natural organic strains. These artificial salt marshes are made on table tops to enable the workers to better snip and harvest the best parts of the plant to sale and consumption to the public.
Wild harvesting is a dangerous task, deep mud and quick tides have caused many to lose their lives. It is best to go out with a group to ensure safety in numbers. There is also the threat of wild animals along the coast as well as the toxicity of the coastline.  Yet the rewards are worth it.

Basic Information

Ecology and Habitats

Marine coastal areas, marsh and tidal flats, seaside cliff faces.

Scientific Name

Crithmum maritimum and Salicornia