Samphire foraging Australia

The Salty Delights of the Australian Coast: A Guide to Samphire Foraging

Australia, a continent blessed with an extensive and diverse coastline, offers a bounty of natural treasures to those willing to explore. Among these treasures, a unique and flavourful sea vegetable, known as samphire, stands out. Often referred to as "sea asparagus" or "sea beans," samphire is a succulent, salt-tolerant plant that thrives in coastal saltmarshes, estuaries, and along tidal flats. Foraging for this emerald gem is not just a culinary adventure; it’s an immersion into the wild beauty of Australia’s coastal ecosystems and a connection to traditional food practices.

What is Samphire?

Scientifically, samphire belongs to the Sarcocornia genus, with several species found across Australia. The most common are Sarcocornia quinqueflora (also known as Australian samphire or beaded glasswort) and Sarcocornia australis. These plants are characterized by their fleshy, segmented stems that are a vibrant green, often tinged with red or purple, especially in cooler weather or when exposed to strong sunlight. They possess a distinctively salty, slightly briny, and crisp texture, making them a sought-after ingredient in contemporary cuisine.

The plant’s ability to survive in saline environments is remarkable. It thrives where other vegetation would wither and die, filtering salt from the soil and storing it in its succulent tissues. This natural saltiness is precisely what gives samphire its unique flavour profile, a taste of the ocean captured in a delicate green shoot.

The Allure of Foraging

Foraging for samphire offers a compelling blend of adventure, sustainability, and culinary discovery. It’s an opportunity to step away from the supermarket aisles and connect directly with the source of your food. The act of searching for samphire, navigating coastal landscapes, and identifying the correct species fosters a deeper appreciation for the natural world.

Moreover, foraging samphire is an inherently sustainable practice when done responsibly. Unlike commercial agriculture, which can have significant environmental impacts, foraging involves harvesting from wild populations. However, this requires a mindful approach to ensure the long-term health of the plant and its habitat.

Where to Find Samphire in Australia

Australia’s vast coastline provides numerous potential samphire habitats. While specific locations can vary, here are some general areas and conditions to look for:

• Coastal Saltmarshes: These are the prime locations, typically found in sheltered bays, estuaries, and behind sand dunes. Look for areas where the land is periodically inundated by saltwater tides.



• Estuaries and River Mouths: Where freshwater meets saltwater, salt-tolerant plants like samphire can flourish.
• Tidal Flats: Areas that are exposed at low tide and submerged at high tide are ideal.
• Along the Coastline: Even in seemingly barren coastal areas, keep an eye out for patches of vibrant green succulents.

Regional Hotspots (General Areas):

• Victoria: The Gippsland Lakes, Port Phillip Bay’s western shoreline, and various coastal inlets.
• New South Wales: The extensive saltmarshes of the northern rivers, Botany Bay, and Jervis Bay.
• South Australia: The Coorong National Park, Eyre Peninsula’s coastal areas, and Kangaroo Island.
• Western Australia: The Peel-Harvey Estuary, Shark Bay, and the vast coastline of the south-west.
• Queensland: Coastal wetlands, particularly in the south-east, and along the Great Barrier Reef’s mainland shores.
• Tasmania: Sheltered bays and estuaries around the state.

When to Forage

The best time to forage samphire is generally during the warmer months, from spring through to autumn, when the plant is actively growing and most abundant. However, the exact timing can be influenced by regional climate and local tidal patterns. Always check the tides; foraging is best done during low tide to access the plants easily.

Responsible Foraging Practices: The Ethical Code

Responsible foraging is paramount to ensure the survival of samphire populations and their delicate ecosystems. Here are the key principles to adhere to:

1. Know Your Location and Regulations: Before you set out, research local regulations. Some areas may have restrictions on foraging, especially within national parks or protected reserves. Always respect private property and obtain permission if necessary.
2. Identify Correctly: Familiarize yourself with samphire and distinguish it from other coastal plants. Misidentification can lead to harvesting the wrong species or even poisonous plants.
3. Harvest Sustainably:
   • Take only what you need: Don’t strip an entire patch bare. Leave plenty for the plant to regenerate and for other foragers and wildlife.
   • Cut, don’t pull: Use sharp scissors or a knife to cut the stems. This allows the plant to regrow from the base. Pulling can damage the roots and inhibit future growth.
   • Leave the roots intact: The root system is vital for the plant’s survival and for stabilizing the soil.
   • Vary your harvesting spots: Don’t repeatedly harvest from the same area.
4. Respect the Environment:
   • Tread lightly: Avoid trampling surrounding vegetation or disturbing wildlife.
   • Leave no trace: Take all your rubbish with you.
   • Be aware of tidal patterns: Ensure you don’t get caught by rising tides.
5. Cleanliness: Wash your samphire thoroughly in fresh water before cooking to remove any sand, grit, or salt crystals.

Preparing and Cooking Samphire

Samphire’s natural saltiness means it often requires little to no added salt during cooking. Its flavour is best preserved when cooked simply.

• Blanching: A quick dip in boiling water for 30-60 seconds, followed by an ice bath, will intensify its vibrant green colour and crisp texture.
• Steaming: Steaming is another excellent method to retain its delicate flavour and nutrients.
• Sautéing: Briefly sautéing in butter or olive oil brings out its flavour and slightly softens its texture.

Samphire in the Kitchen: A Culinary Canvas

Samphire is incredibly versatile and pairs beautifully with seafood, poultry, and even some vegetables. Its briny crunch adds a unique textural and flavour dimension to dishes.

Samphire Recipe Ideas:

Here are a few simple and delicious ways to enjoy your foraged samphire:

1. Simple Steamed Samphire with Lemon and Butter

This is the quintessential way to enjoy samphire, letting its natural flavour shine.

• Ingredients:

  • 200g fresh samphire, washed and trimmed
  • 1 tbsp unsalted butter
  • 1/2 lemon, juiced
  • Optional: a pinch of freshly ground black pepper

• Instructions:

  1. Place the washed samphire in a steamer basket over a pot of simmering water.
  2. Steam for 3-5 minutes, or until tender-crisp and bright green.
  3. Drain the samphire and return it to the pot (off the heat).
  4. Add the butter and lemon juice. Toss gently until the butter is melted and the samphire is coated.
  5. Season with black pepper if desired. Serve immediately.

2. Pan-Seared Scallops with Samphire

The sweet, delicate flavour of scallops is a perfect match for the salty crunch of samphire.

• Ingredients:

  • 6-8 large scallops, pat dry
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 100g fresh samphire, washed and trimmed
  • 1 clove garlic, minced
  • Juice of 1/4 lemon
  • Salt and freshly ground black pepper to taste (use salt sparingly!)

• Instructions:

  1. Heat olive oil in a skillet over medium-high heat.
  2. Sear the scallops for 1-2 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
  3. Add butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
  4. Add the samphire and sauté for 1-2 minutes until tender-crisp.
  5. Return the scallops to the skillet, add the lemon juice, and toss gently to combine.
  6. Season with black pepper. Taste and add a tiny pinch of salt only if absolutely necessary. Serve immediately.

3. Samphire and Prawn Salad with a Citrus Vinaigrette

A refreshing and flavourful salad showcasing the best of coastal ingredients.

• Ingredients:

  • 150g fresh samphire, washed and blanched (as per recipe 1)
  • 200g cooked prawns, peeled and deveined
  • 1/2 red onion, thinly sliced
  • 1/4 cucumber, thinly sliced
  • 1/4 cup cherry tomatoes, halved
  • For the Vinaigrette:
    • 2 tbsp extra virgin olive oil
    • 1 tbsp fresh orange juice
    • 1 tsp white wine vinegar
    • Pinch of Dijon mustard
    • Salt and freshly ground black pepper

• Instructions:

  1. In a small bowl, whisk together the vinaigrette ingredients until well combined.
  2. In a large bowl, combine the blanched samphire, cooked prawns, red onion, cucumber, and cherry tomatoes.
  3. Pour the vinaigrette over the salad and toss gently to coat.
  4. Season with black pepper. Taste and adjust seasoning if needed. Serve chilled.

4. Samphire as a Garnish

Raw or lightly blanched samphire makes a beautiful and flavourful garnish for a variety of dishes, especially seafood, oysters, and even canapés.

A Taste of the Wild Australian Coast

Foraging for samphire in Australia is an enriching experience that connects us to the landscape, promotes sustainable food practices, and offers a unique culinary journey. By understanding where to find it, how to harvest it responsibly, and how to prepare it, you can unlock the salty, briny delights of this extraordinary sea vegetable and savour a true taste of the Australian coast. Remember to always forage with respect for nature, and happy hunting!