Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 224

Marsh samphire is collected by hand from the edges of tidal creeks; it should be cut from the plant just above the base, washed, and used whilst very fresh. Sold from fish stalls, markets and wayside stalls in north Norfolk.

Rock samphire is gathered before it flowers from cliffs and rocks on the coast. After washing and blanching, it may be pickled in vinegar. Evelyn reckoned the best time to pickle it was Michaelmas (29 September); this is thought late in the year by modern cooks.