Recipes with sea fennel

How to prepare sea fennel recipes

What is rock samphire and what is it used for?

pickled sea fennel
Pickled sea fennel in Greece, where it is commonly consumed. This plant grows profusely throughout the coastal region of the country

Sea fennel or rock samphire (Crithmum maritimum) is an edible and medicinal plant from the same family as fennel (Apiaceae), which grows in Mediterranean coastal areas and in some areas of the European Atlantic and the Cantabrian Sea

Recipes with sea fennel

Currently, it is used as a powdered or fresh aromatic herb in the cuisine of many coastal towns:

Sea Fennel pickles

It consists of preserving sea fennel in vinegar, and is mainly used in salads or appetizers. Pickled sea fennel has a flavor similar to capers, and is the most popular preparation among the gourmet public.

In the past it was prepared to feed sailors on the high seas, as it is a good source of vitamin C.

Canned vegetables

sea fennel
Sea fennel in Menorca, Balearic Islands. The part of this plant that is consumed is its leaves and stems

In some areas of the Catalan and Valencian coast, marinated olives are prepared with thyme, savory, oregano and fresh rock samphire leaves.

Boiled as a vegetable

In the United Kingdom, rock samphire is prepared as a vegetable by boiling the stems and leaves and dressing with oil or seasoning with mayonnaise. We suggest trying this with tofunesa.

Sea fennel with tomato bread

In Mallorcan cuisine, sea fennel is a traditional herb that is consumed fresh, adding a few leaves to Catalan tomato bread and seasoned with olive oil and salt.

Other gastronomic uses of sea fennel

  • Combined with fish. Due to its lemony flavor, it is a herb that combines well with fish and is added to papillotes, anchovies and anchovies in brine.
  • Vinaigrette. You can make delicious vinaigrettes by adding some rock samphire leaves.
  • Infusion. Characteristically spicy and lemony flavor. It combines with other Mediterranean herbs such as thyme or rosemary. Season with honey.

punto rojo More information on sea fennel

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

17 March, 2024

Other interesting articles

This material is for informational purposes only. In case of doubt, consult the doctor.
"Botanical-online" is not responsible for damages caused by self-medication.