Today, I was strolling in the fridge isle at a local supermarket in Haute-Vienne, trying to escape the heat wave of the last few days, when a little package caught my attention. To my surprise, it was salicorne. I got curious, so I bought it. Salicorne, often called “sea asparagus” or “samphire,” is a succulent, glasswort plant that thrives in salty marshes and coastal areas.
With its crisp texture and briny, slightly tangy flavor, it’s a beloved ingredient in French cuisine, especially along the Atlantic and Mediterranean coasts. Traditionally foraged by hand, salicorne has been a staple in French coastal communities for centuries, often pickled or served fresh in salads, seafood dishes, or as a garnish.
Its unique taste and connection to the sea make it a perfect pairing with the earthy richness of potatoes, creating a dish that’s both rustic and refined.
