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salicorne
marsh samphire or glasswort
Salicorne or marsh samphire is a bit bitter, a bit salty, and should have a bit of a crunch. It is generally served cold in salads or cooked with fish. Some folks, notably in the Vendée, have begun to cultivate it on the Atlantic coast.
It’s also known in French as perce-pierre, criste-marine or haricot de mer.
Text © Dana Facaros
Image by Thesupermat