Salicornia - what it is and how it cook

Salicornia is a plant of shoreline, although many people confused for a type of algae. This vegetable is called "sampiere" and was named after the patron saint of fishermen. It was once known as "the poor asparagus", but is now used as a garnish fashionable gourmet restaurants.

Other names include sea pickle and asparagus from the sea and the vegetable was known for centuries in England. It is even mentioned in the famous "King Lear" Shakespeare's play.

You can divide this vegetable in two categories - rock Samphire and Marsh Samphire. The variety of Marsh looks like a little baby asparagus and bright green shoots and salt, crisp flavour. You can use this raw in salads, but its salinity may be too large for some people, you may prefer steamed or boiled for a few minutes, then he used with melted butter.

Young plants Cook faster than the older ones, but it generally two or three minutes of boiling or of five to eight minutes steam. Do not add salt to water cooking because this vegetable is already very salty. It is well served a dish cover with fish or seafood.

The variety of rock no odour or taste good, but you can he wash or buy loans-marinated. Buy fresh, vivid, pace without any signs of wilting plants and rinse under cold running water for use in a recipe. This plant does not take more than a day or two so buy just until you use it.

Health benefits

Salicornia is not much used in herbal medicine, but it is a good diuretic and digestive. It is also believed to help obesity. This plant has a high content of vitamin C and it can help with flatulence and, possibly, kidney complaints too.

Warm crab with the recipe for the Samphire salad

This incredible salad recipe makes a very impressive appetizer. If you want to get in an entries instead of this, why not add some vegetables grilled in the capsule as courgettes, peppers or fungi? Alternatively, you could use vegetables grilled on the side.

What you need:
1 cooked Brown crab weighing 3 oz8 fresh samphire12 oz oz thin asparagus1 tbsp. minced fresh parsley2 Tablespoons extra virgin olive mazout1 4 finely chopped garlic clove2 teaspoons lemon juiceSalt tasteParmesan, chips to garnish

How To Make It.

Align the Woody ends, off the coast of asparagus and then cut the stems into two. Align the Woody ends, off the coast of the Salicornia and he break into pieces of an inch. Add the asparagus and the Salicornia saucepan non-salted boiling water and cook for one minute.

Drain and rinse vegetables under cold water to set the color and prevent cooking courses. Drain them new and add them to a bowl. Add the olive oil, garlic and lemon juice. Launch of the wells and season to taste.

Take offshore crab crabmeat. Divided among four plates cooked vegetables and organize crabmeat on top. Sprinkle with parsley salad and drizzle some oil on top. Cheese dispersion top and serve immediately.