Rock Samphire

Rock Samphire is a fascinating and distinctive perennial herb native to the rocky coastlines of the British Isles. It has a unique, architectural appearance with thick, fleshy, succulent-like leaves of a bright grey-green colour. These leaves have a complex, salty, and aromatic flavour, often described as a mix of parsley, celery, and lemon, and they were traditionally pickled or used in salads. In mid to late summer, the plant produces flat-topped umbels of tiny, greenish-yellow flowers. It typically grows to about 30-40cm in height with a mounded, spreading habit. Though it naturally grows on sea cliffs, it can be successfully cultivated in gardens if given very sharp drainage and a sunny, open position; it is a perfect candidate for a coastal-themed garden or a gravel bed. It is hardy (H4) but must not be allowed to sit in waterlogged soil during the winter. Once established, it is remarkably drought-tolerant and requires very little attention. It is increasingly being rediscovered by modern British chefs.

Sun: Full sun.

Soil: Very well-drained, sandy or gritty soil.

Hardiness: H4 — down to −10°C.

Flowering: Jun, Jul, Aug.