Fresh Samphire 1kg (Sea Asparagus)

Texture: Fleshy, succulent, and incredibly crunchy.

Flavour Profile: Salty, fresh, and reminiscent of a cool sea breeze.

Health Benefits: Low in calories but high in Vitamins A, C, and D, as well as heart-healthy minerals like Magnesium and Iodine.

Yield: Our 1 kg bulk pack is perfect for family feasts, catering events, or meal prepping for the week.

Samphire is naturally salty and crisp, meaning it requires very little cooking. The secret is to soften the internal fiber without losing the signature 'snap'. Try these two classic chef methods:

The 90-Second Blanch: Bring a pot of unsalted water to a rolling boil at 100°C. Drop the samphire in for just 60 to 90 seconds. Drain immediately and plunge into ice-cold water. Toss with melted butter and fresh lemon juice. Never add salt to the cooking water!

Gourmet Butter Pan-Fry: Melt a generous knob of butter in a skillet. Add the fresh samphire and a crushed garlic clove. Sauté on medium-high heat for 2–3 minutes just until tender but still bright green. Serve hot over your grilled sea bass or cod.

We practice 100% transparency so you can plan your catering or family dinners perfectly:

Portion Yield: A 1kg bulk box is incredibly generous. As a side dish or garnish, a standard gourmet serving is around 50g–70g per person. This box provides enough fresh greens to elegantly accompany 15 to 20 premium seafood plates.

Kitchen Prep: Our samphire is pre-sorted, but before cooking, we always recommend washing it thoroughly under cold water to rinse away any natural coastal sand. Trim off any woody, hard root ends at the base of the stalks, leaving only the tender green spears.

Because samphire is a live coastal succulent, it loves cold, humid environments. Seafood Xpress manages a rapid cold chain to deliver it to you in pristine condition:

In the Fridge: Keep the samphire wrapped loosely in a damp paper towel inside its box or a perforated bag. Store it in the vegetable drawer of your fridge at 2°C to 4°C. It will stay beautifully crisp and fresh for up to 5–7 days.

Do I need to add salt when cooking samphire?

Absolutely not! Samphire grows in salt marshes covered by seawater, so it naturally absorbs a high amount of ocean sodium. Adding extra salt during blanching or frying will make it unpalatably salty. Instead, use unsalted butter and a heavy squeeze of lemon juice to perfectly balance its natural flavor profile.

Can you eat fresh samphire raw in salads?

Yes, you can! Very young, tender samphire sprigs add a fantastic salty crunch and bright green color to fresh seafood salads. However, if the stalks are slightly thicker, we highly recommend a quick 60-second blanch to soften the inner core before serving.

Is this product suitable for vegans and vegetarians?

Yes, 100%. Samphire is a purely natural, wild-harvested sea vegetable. It is an excellent, plant-based source of vitamins, minerals, and iodine, making it a favorite among modern gourmet plant-based chefs.