Coastal Greens: Bowers Spinach & Samphire

Samphire                               

This native succulent also referred to as sea asparagus, swamp grass, salicorne, glasswort, pickleweed and sea beans.

It tastes salty, in a good way; like your lips and your skin taste after a swim in the ocean. Its texture is tender, crisp, and crunchy. Eaten raw, Samphire is delicious in a green salad, or as an accompaniment to sushi or seafood. However, if you want less of a salt burst, you might prefer adding it to a stir-fry or soaking it in fresh water for an hour prior to use.

Bower’s Spinach                                    

(Tetragonia implexicoma) is a species of plant in the Aizoaceae, or ice-plant family. The broad green leaves have a lovely delicate salty flavour of the sea and a crisp texture. If you are lucky enough to find some fruiting you are in for a treat!! The juicy red berries have a deliciously sweet and salty flavour!

We love just munching these straight off the plant after a swim at the beach.

Boasting almost no fat, these vegetable are rich in essential vitamins and minerals (such as vitamins A, B, C, magnesium, potassium & calcium) and are often described as the next Superfood!

Both vegetables are great eaten raw in a salad or cooked into a meal or side dish but our favorite and easiest way to cook these greens is to simply:

  • sautée in garlic butter for a couple minutes
  • add some dried mountain pepper leaves and a squeeze of lemon
  • Serve next to some grilled fish or abalone!