Samphire (Crithmum maritimum) is a crass and halophytic grass, a few feet, the roots clinging glad well to cracking glad of the rock, which grows on limestone cliffs on this coast. The succulents are those with fleshy leaves and stems, thick and full of juice. The halophiles are those whose appetite for salty environments and through an effective system of osmosis, salt accumulate in their tissues to prevent saline environment where they develop finish drying. With these features, samphire achieves a very particular taste, a little salty, a little anise, slightly bitter, not indifferent to those who try it. In late summer, the flower stalks paraigüets raise about twenty glad spokes, with small yellow glad flowers.
It is a plant that accumulates valuable marine minerals for health, such as iodine and bromine, aromatic essences and vitamin C. At times lacking fruit and trades like a sailor, its consumption was useful to prevent scurvy, a disease caused by a deficiency of vitamin C. The bits of leaves and stems can be eaten fresh in salads such as that happily have become fashionable (with watercress, ruques, canons, endive ...). Pickled in salt and vinegar to make pickles can accompany an exotic appetizer. Some people put the anchovies glad and olives in brine, to give them their special flavor of aniseed as brilliant thyme or savory. Consumed any of these ways, samphire is appetizer, tonic, diuretic and mineralizing.
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