Growing Samphire? I'm thinking of growing it in a container. How big should...
I'm thinking of growing it in a container. How big should the container be? And do you know how copious plants I should get for a clothed crop? I've no idea how much fern is produced.
Any other tips?
Answers: If I were growing it to munch through, I would plant several, same as planting lettuce or any other salad green, probably in a tub or wine vat size container so you can control the salt. The leaves can be picked within early spring for salads, or when they are give or take a few 6-8" tall, the crisp, pungent, fleshy tender stalks of young samphire, gather in May or June, can be eat raw, plain or beside a vinaigrette, alone or in a salad near other ingredients. As the season progresses samphire becomes a bit bitter and it is better to blanch it. Just a few minutes surrounded by boiling water will remove its bitterness and excess brackish. Sometimes called "poor man's asparagus," it is tempting when boiled and served on its own or saut¨Ĥed in a vessel with butter, garlic and parsley as an accompaniment to fish, red or white meat or poultry. It's also delicious made into soup beside twice its weight contained by half-cooked potato, a little butter and pepper. Pickled samphire is excellent next to cold fish and meats, charcuterie or raclette. It can also be used to flavor mustard, mayonnaise or vinegar. The adjectives plant gets around a foot tall.
I merely love the name, "samphire", don't you? I love dictum it. Shakespeare refered to it in King Lear: "Half-way down, Hangs one that gather samphire; dreadful trade!"
It used to be used in making soap, and glassmaking, hence the adjectives name glasswort. Supposedly a upright digestive aid.