16 Apr 2018
At the water’s edge, especially where it’s rocky, if you spot a green plant with succulent branching leaves, break off a little and sniff it. If it has a faint herbal tang, chances are it’s rock samphire (Crithmum maritimum). Known locally at motar, it’s rather little used in cooking these days but is regaining popularity thanks to the wild food movement. The story goes that in the Second World War people had little other than samphire to eat, so they became mighty sick of it. But it’s fantastic cooked and served as a vegetable side dish with a delightful herby taste. It’s even better pickled, and has saved the life of many a sailor through history – with its high vitamin content it was taken on long voyages to prevent scurvy. 


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