This weekend took place the 11th edition of the samphire festival at Le Crotoy in the Somme. The opportunity to (re) discover the maritime plants present in the Baie de Somme.
Tasting and sale of essential marine plants from the Baie de Somme were on the program for this 11e edition of the salicornia festival which took place from June 26 to 27 at Crotoy in the Somme. The opportunity to discover the maritime plants that can be collected in the region.
He is the star of the festival. Fleshy, recognizable by its green color and its inimitable taste. This maritime plant is by far the best known of the edible plants of the Baie de Somme.
The salicornia, a halophilic plant, grows in France in salty seaside land, from the Mediterranean to the English Channel. From 15 to 25 centimeters high, it is sorted and washed before putting it in jars to keep it like pickles.
But it’s not the only edible maritime plant on the festival stalls …
- The sea aster or pig’s ear
In Baie de Somme, it is called pig’s ears because of its leaf which almost resembles the ears of the animal. The sea aster is a plant 20 to 60 cm high, regularly submerged by the tide.
These small, thick, flat leaves are eaten raw or cooked. The flavor is close to spinach.
- Maritime soda or pompon
Maritime soda, also called pompon in Picardy, is a herbaceous plant forming a bush 10 to 50 cm high. She rubs shoulders with salicornia in the Baie de Somme.
It is sometimes consumed in the form of condiments in salads.
- The false purslane obione
The false purslane obione is a small shrub 20 to 50 cm high. It is a plant that grows especially in estuaries and muddy bays. Obione is also called sea chips. Its fleshy flowers have a salty flavor and can be added raw in salads.
- As a bonus: the recipe for sautéed samphire
Nothing could be easier to discover the flavor of salicornia! To make this recipe, you will need 600g of samphire, half a clove of minced garlic, half a bunch of finely chopped parsley, butter and pepper.
In a saucepan, heat water until it boils, then place the samphire and blanch them for 2 to 3 minutes. Then, in a pan, place a good piece of butter and fry the salicornia with the garlic and parsley for 5 to 7 minutes, stirring well. Sprinkle with a little weight and you’re done!
If the mood takes you, the plants are collected this year from June 11 to September 3. Anyone can pick it up, but be careful to check the regulations in force.