WA Samphire

WA Samphire is an edible Western Australian Native bred by Tucker Bush. It is also known as sea asparagus, swamp grass, glasswort, pickleweed and sea beans. WA Samphire is a delicious salty treat that’s high in vitamin A and a good source of calcium and iron.

The young, green shoots are crisp and crunchy in texture, similar to asparagus, giving a fresh, sea-salt burst of flavour. Enjoy these raw, sautéed or quickly blanched and tossed with olive oil and lemon. Samphire is considered best for use in Summer when the succulent ‘leaves’ are pale green and aromatic. Though the leaves turn pink in winter, any green remnants may still be blanched and eaten. Serve with seafood; in salads, pesto or salsa; or use as a garnish.

Harvesting the tender new shoots will offer the best flavour without compromising plant growth. This WA native requires less moisture than many other samphire species, and will continue growing with little fuss. However, a deep, occasional watering will improve the quality of new growth.

WA Samphire is adapted to a range of conditions, but does best in full sun or part shade, planted in sandy, free-draining soil. New shoots are fleshy and green in colour, and grow upright as the plant sprawls outwards.

This plant provides shelter for small birds and lizards if planted in dense numbers.