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Title: Food/Wild Foods - Samphire General information about Crithmum maritimum or sea fennel.

Sassafras Information and description on Sassafras officinale.

School_of_Self-Reliance\'s_Wild_Food_Foraging_Page Informational pages on some common North American flora including carob, dandelion, epazote, lambsquarter, mallow, miners lettuce, mustard, nasturtium, prickly pear cactus and sowthistle.

Seattle_Times__The_Geoduck_Chronicles How an obscure bivalve became the object of international desire. Humorous article about this soft-shelled clam. [Free Registration Required]

University_of_Kentucky_Entomology_for_Kids__Bugfood! Lesson plans and information on the nutritive use of insects, intentional and unintentional. Includes suggested reading list and bibliography.

Use_of_Insects_by_Australian_Aborigines Article from Cultural Entomology Digest 1. Includes information on types used for food, as well as their place in mythology and art.

Weird_Meat Blog documenting unusual eating experiences. Includes articles, travel stories, photos.

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Wilderness_Survival__Edible_Plants Describes the identification and preparation of flora for consumption. Includes diagrams, the Universal Edibility Test, and lists of edible varieties.

You_Can_Become_a_Hardcore_Forager Article from Backwoods Home Magazine, issue 47. Includes information on tools needed, safety, preparation, as well as details on some plants, frogs, turtles and fish.

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Canadian_Cheese_Encyclopedia Information about cheeses including history, recipes, and cheesemaking.

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botanical.com - A Modern Herbal | Samphire

Botanical.com - A Modern Herbal, by Mrs. M. Grieve

Samphire

Botanical: Crithmum maritimum (LINN.)Family: N.O. UmbelliferaeDescriptionMedicinal Action and Uses ---Synonyms---Sea Fennel. Crest Marine. Sampier. (German) Meerfenchel. (Italian) Herba di San Pietra. Sanpetra. ---Part Used---Herb. Occasionally we find the name SEA FENNEL given to a plant which is far more familiar under the name of SAMPHIRE, and which also belongs to the great order of umbelliferous plants, though not to the same genus as the fennel. In German, this plant is also given a name equivalent to sea-fennel: Meerfenchel. Prior tells us that the name of this plant is more properly zas; it was formerly spelt Sampere, or Sampier, from Saint Pierre, and Herba di San Pietra (contracted to Sanpetra) is its Italian name. It is dedicated to the fisherman saint, because it likes to grow on sea-cliffs. The Samphire is a succulent, smooth, much-branched herb, woody at the base, growing freely on rocks on the sea-shore moistened by the salt spray. [Top] ---Description---It is well distinguished by its long, fleshy, bright-green, shining leaflets (full of aromatic juice) and umbels of tiny, yellowish-green blossoms. The whole plant is aromatic and has a powerful scent. The young leaves, if gathered in May, sprinkled with salt (after freeing them from stalks and flowers), boiled and covered with vinegar and spice, make one of the best pickles, on account of their aromatic taste. On those parts of the coast where Samphire does not abound, other plants which resemble it in having fleshy leaves are sometimes sold under the same name, but are very inferior. Samphire gathering is referred to in King Lear: 'Half-way down Hangs one that gathers samphire; dreadful trade!' At the present time it grows but sparingly on the white cliffs of Dover, where Shakespeare described it, but in his days it was probably more abundant there. From his description of the perilous nature of the collection of Samphire, it might be assumed that it grows where none but the adventurous can reach it, but it is to be found growing freely in the clefts of the rocks, and is in many places easily accessible from the beach, and is even sometimes to be found in the salt marshes that in some districts fringe the coast. Samphire is abundantly met with where circumstances are favourable to its growth, around the coasts of western or southern England, but is rarer in the north and seldom met with in Scotland. The use of Samphire as a condiment and pickle, or as an ingredient in a salad is of ancient date. It used at one time to be cried in London streets as 'Crest Marine.' [Top] ---Medicinal Action and Uses---In Gerard's time it was in great reputation as a condiment. He wrote in 1597: 'The leaves kept in pickle and eaten in sallads with oile and vinegar is a pleasant sauce for meat, wholesome for the stoppings of the liver, milt and kidnies. It is the pleasantest sauce, most familiar and best agreeing with man's body.' Culpepper, writing some fifty years later, deplores that it had in his days much gone out of fashion, for it is well known almost to everybody that ill digestions and obstructions are the cause of most of the diseases which the frail nature of man is subject to; both of which might be remedied by a more frequent use of this herb. It is a safe herb, very pleasant to taste and stomach. In some seaside districts where Samphire is found, it is still eaten pickled by country people. [Top] Common Name IndexA MODERN HERBAL Home PageBear in mind "A Modern Herbal" was written with the conventional wisdom of the early 1900's. This should be taken into account as some of the information may now be considered inaccurate, or not in accordance with modern medicine. © Copyright Protected 1995-2008 Botanical.com

General	information	about	Crithmum
maritimum	or	sea	fennel.

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Samphire 2008 December

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General information about Crithmum maritimum or sea fennel.

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