Marsh Samphire

Samphire and its cultivation

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Samphire (Salicornia obscura), a halophyte plant that grows in the salted zones of the Charentais marshes is consumed as vegetables just like green beans or as condiments.

EARL Boyard and other producers of samphire have joined together to form the: Samphire Producers Association of Marais Charentais: APSALIMAC.

The species they have chosen to cultivate is Salicornia Obscura, a native species, relatively rare in the wild, but very turgid and productive.

They are assisted technically by the CREAA (Regional Centre for Testing and Aquaculture Aplication: http: //, supported by INRA and got help from IRQUA (Regional Institute of Food Quality) for quality control with the with the establishment of specifications created by the producers themselves in order to produce only quality products: soft products, non-ligneous retaining its quality over time. The production cycle is mastered from seeding, planting, growth up to harvesting.

Samphire crops in April-May

Samphire shoots fast-growing

Samphire in July: watering with salt water and fresh water according to the period.

Samphire in early May.

Samphire shoots fast-growing


This plant is harvested from May 15 to August 30 on average.

It is produced on our farm. It requires only fresh water for germination and salt water for growth and turgescence. It is harvested manually.

It is a natural product with no artificial additives.

Only the tender stalks are picked to ensure high quality products.

Products offered

We market samphire in different forms:

During the harvest period (15 May to 30 August): 

Fresh Samphire

Throughout the year:

  • Naturally sterilised samphire
  • Cream of samphire
  • Pickled samphire

Fresh samphire

Cream of samphire

Naturally sterilised samphire

Pickled samphire

How to consume samphire ?

Fresh samphire or naturally sterilised:


they are exquisite in salads with tomatoes and cucumber


Just rinse, immerse the samphire in unsalted boiling water, cook for 5 to 10 minutes (the plant is naturally salty).

Have it just like green beans with a knob of butter


Sauté in a pan with garlic and parsley, this is a real treat!

This exquisite vegetable goes well with both meat and fish.


Samphire gratin with ham: Roll the raw samphire over a slice of ham. Repeat the operation with as many slices as desired. Pour some Bechamel sauce, sprinkle with breadcrumbs or grutère, bake for 15 to 20 minutes in a hot oven, serve hot: it is excellent!

Cream of samphire:

Excellent starter: simply heat it up.

Pickled samphire:

The fresh plant is also prepared as pickles with vinegar to be consumed as condiment in salads.