World Library  
Flag as Inappropriate
Email this Article

Crithmum maritimum

Article Id: WHEBN0001910193
Reproduction Date:

Title: Crithmum maritimum  
Author: World Heritage Encyclopedia
Language: English
Subject: Samphire, List of the vascular plants of Britain and Ireland 6, List of leaf vegetables, List of the vascular plants in the Red Data Book of Russia
Collection:
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Crithmum maritimum

For other uses of the name samphire, see Samphire.


Samphire
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Apiales
Family: Apiaceae
Genus: Crithmum
Species: C. maritimum
Binomial name
Crithmum maritimum
L.



Samphire or rock samphire, Crithmum maritimum, is an edible wild plant, and the sole species of the genus Crithmum. It is found on southern and western coasts of Britain and Ireland, on mediterranean and western coasts of Europe including the Canary Islands, North Africa and the Black Sea. "Samphire" is a name also used for several other unrelated species of coastal plant.

History, trade and cultivation

In the 17th century, Shakespeare referred to the dangerous practice of collecting rock samphire from cliffs. "Half-way down, Hangs one that gathers samphire; dreadful trade!"[1] In the 19th century, samphire was being shipped in casks of seawater from the Isle of Wight to market in London at the end of May each year.[2] Rock samphire used to be cried in London streets as "Crest Marine".[3]

In England, rock samphire was cultivated in gardens,[4] where it grows readily in a light, rich soil. Obtaining seed commercially is now difficult, and in the United Kingdom the removal of wild plants is illegal under the Wildlife and Countryside Act 1981.

The reclaimed piece of land adjoining Dover, called Samphire Hoe, is named after rock samphire. The land was created from spoil from the Channel Tunnel, and rock samphire used to be harvested from the neighbouring cliffs.

Culinary use

Rock samphire has fleshy, divided aromatic leaves that Culpeper described as having a "pleasant, hot and spicy taste"[5]

The stems, leaves and seed pods may be pickled in hot, salted, spiced vinegar, or the leaves used fresh in salads.

Richard Mabey gives several recipes for samphire,[6] although it is possible that at least one of these may refer to marsh samphire or glasswort (Salicornia europaea), a very common confusion.

References

External links

  • Dorset).
  • William Logan.
  • Botanical.com
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 



Copyright © World Library Foundation. All rights reserved. eBooks from Hawaii eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.