Samphire is naturally a coastal rock or marsh perennial succulent plant, which is part of the Parsley family, that can be foraged but you can also grow your own deliciously salty Samphire in the right growing conditions.
Samphire can be grown from seed, during spring or autumn indoors or, alternatively you can buy young plants to grow on. Sow from March to May in moist compost or well-drained soil, never allowing the soil or compost to dry out completely. Samphire likes a sunny and sheltered spot and can tolerate most soil types. You can also grow Samphire in a container or rock herb garden.
Regularly water the Samphire using one teaspoon of sea salt (not table salt) per pint of water. Samphire does not like free-standing water.
Samphire is a cut and come again plant. You should leave a few weeks in between each harvest throughout the season. Younger foliage is best; ideally picked July-August with older foliage becoming woody and not suitable for eating.
When the stems turn red, this indicates that the Samphire is about to flower and go to seed; Samphire is a self-seeding plant and therefore some interjection and control may be required.
Samphire should be protected during the winter months and cold spells.