Delicious salty succulent which grows at the lower edge of marshes. Lightly steamed or fried in butter this is the perfect accompaniment to fish. Our wild harvested Marsh Samphire has a much stronger and more complex flavour than the cultivated kind.
Bake for 1.5 minutes at 200 degrees Celsius; use while still crisp for best effect. Fry until crisp then rehydrate slightly using a splash of cider vinegar. In general, chop and add to salads, and pretty much any savoury dish. Especially good with white fish, chicken and potatoes.
Use to make dashi stock. Bake for … minutes at 200 degrees Celsius to make kelp crisps, which can be eaten as they are, roughly broken up used as a crunchy umami garnish or rehydrated and used in salads and cooked dishes (e.g. with buttered carrots).
Chopped ramsons leaves and salt, pounded to release the liquid inside the leaves then left to ferment. Wild lactic acid bacteria perform this service, being able to thrive and having no competition in the salty environment created for them. The result is a pleasant but pungent sour garlic pickle which works with most savoury foods, from braised beef to roast chicken to a humble cheese sandwich or tomato salad.
Pickled in elderflower vinegar with a smattering of elderflowers, this delightful pickle captures the best of early summer, when ramsons comes to its end and elderflower is in full swing. Use to compliment any cheese board or briefly poached in chicken stock (vinegar and all) to make a luxurious dressing for roast chicken.
Based on a recipe from Noma, via Ollie Dabbous and our own in-house tweaking, these fragrant offerings make a delightful and flavoursome garnish or ingredients to diverse dishes, both sweet and savoury.