The rock samphire is home on all coasts of Europe and North Africa and feels good especially around the Mediterranean Sea. Therefore, the perennial, nearly succulent wild shrub prefers rather dry, gaunt and nutrient-poor locations, tolerates salt and needs a very warm location. Rock samphire, nevertheless, also prospers well in the garden or as a pot plant in a large pot if these criteria are considered. Rock samphire contains a lot of vitamin c, iodine and essential oils, which is why it is well-suitable as food and was appreciated by navigators because it could be found on every coast. By pickling young leaves and stems in wine vinegar for approx. 4 weeks, it is made permanently durable. This dish is still known as a special Majorcan delicacy today. Furthermore, it can be steamed very well in butter or oil or added to a salad. The flavour is, however, not really similar to the typical taste of fennel. It is fresh and slightly lemony. It suits fish dishes very well. Of course, the essential oils also give the rock samphire some healing characteristics. It is said to have a stimulating effect on the digestion as well as on the liver, the spleen and the kidneys.
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