Samphire

Rock samphire is a native umbellifer, found along the sea. Like all plants in such conditions, rock samphire has short, thick leaves to minimize water loss through evaporation. Rock samphire is very rare in the Netherlands and Belgium, but is common on rocky coasts in Southern Europe. The plant is not resistant to severe frost, so some protection is recommended. Rock samphire has a distinct flavor with the striking typical saltiness of many sea vegetables. You use the young leaves, fresh and raw; possibly marinated in vinegar, lemon, olive oil and salt. The young flower buds, flowers and seed pods are edible and stems and leaves can be cooked like asparagus.
For the specialist, a botanical description: This is the only species in the genus Crithmum. The botanical name Crithmum comes from the Ancient Greek 'krithe' meaning barley due to the similarity of the fruit to a barley grain. The plant grows 20-50 cm tall and the stem is woody at the base. The roots are also woody. The basal leaves are bipinnate. The leaflets of the first order are petiolate and those of the second order are fleshy, narrowed at the base and with an entire leaf margin. The up to 7 cm long leaves are aromatic. Rock samphire flowers from July to October with compound umbels, consisting of eight to thirty-six rays with five to ten involucral bracts and bracteoles.
The florets are yellow-green or white in color. The 5-6 mm long, olive-green to purple fruit is a two-part schizocarp and has slightly protruding ribs. The mericarps are spongy, broadly triangular in cross-section and contain a single seed. The fruits are dispersed by water.
Names in other languages: German: Meerfenchel, English: Rock Samphire, Spanish: Hinojo Marino, French: Fenouil de Mer.

Denominations:
Latin: Crithmum maritimum
Dutch: Zeevenkel
Also: Meerfenchel, Hinojo Marino, Fenouil de Mer
English: Rock Samphire