Samphire, the Roman's pickling | IbizaFoodie
Better known as “Mari fonoll” in Baleares, this perennial plant only grows on the cliffs of the Mediterranean coasts.
It wasformerly used in pickle during long sea voyages as a diuretic, stimulant, digestive and vitamin supplement because of the large supply of iodine, trace elements, minerals and beta-carotene, which prevented Roman sailors scurvy in their voyages across Mare Nostrum.
This plant was consumed in Roman times, but currently the most innovative worldwide kitchens are recovering this ingredient. Is still used in pickling, but it is also good fresh.
It’s perfect for salads and stews; where their aniseed, and citrus touches, can bring different flavors to our dishes.
Pitiusas islands have a very habitual consumption of this plant, but its harvest is limited because samphire it’s a protected EU species.
Here you have the recipe for our particular samphire toast:
– Peasant roasted bread
– Natural Tomato
– extra virgin Picual Olive oil
– Fresh samphire
Preparation: Toast the bread, grated tomato and smear over it. Put some oil, salt and finely chopped our star ingredient.