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Sea Aster and Samphire

Sea aster and samphire are not seaweeds but halophytes, i.e. they are plants that grow in waters of high salinity, like salt marshes. They are rich in iron and 100% natural.










Also know as "sea spinach", sea aster is a wild perennial plant that grows and spreads itself sponteanously in the wilderness, often found with samphire.

Its fleshly leaves can be eaten raw or cooked, especially the young ones that are softer. They suit fish and meat.

Here at Régals du Touquet, sea asters are used to make delicious soups and gazpacho.










The term "samphire" is believed to be a corruption of the French "Saint Pierre", the patron saint of fishermen.

Much better known than sea aster, samphire or salicornia (also called "sea bean", "sea asparagus" or "sea pickle") is commonly growing on many French coasts like Le Touquet, in the Baie de Somme, in Normandy and in Britanny.
 
As its nicknames suggest, samphire can be cooked like beans or pickles. It can be used in several culinary dishes or in cold hors-d'oeuvre, see our recipes ideas

Here at Régals du Touquet, we are selling jars of pickled samphire. We also use samphire to make soups and more recently delicious sauces "La Salicornaise" and "La Salicornaise" with Horseradish.