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Substrates

Samphire

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Kew accepts Salicornia europaea, while older glasswort names can cover broader groups. French sources report food uses; one study tested S. europaea var. aprica under controlled salt treatments.

Fresh young green samphire shoots (Salicornia sp.) with succulent segmented stems on a warm ivory background.

Scope of this account

The common ingredient name can refer to more than one plant. The research below concerns the particular taxon and uses named in its sources; it does not identify every ingredient sold under this name.

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The species behind the common names

Kew accepts Salicornia europaea L. as an annual native to northern and western Europe. Its taxon page lists Salicornia herbacea and other historical names among the synonyms. Glasswort research documents that these names have often been used broadly across several closely related taxa. The RHS page is explicitly for Salicornia europaea aggregate, and Euro+Med also records an aggregate with child taxa. Common names such as glasswort, samphire and salicorne therefore do not establish that a particular plant or food report is the exact Kew species.

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Regional food reports

A French regional park account labels its subject Salicornia sp. and describes young-shoot harvest and use as a vegetable or in vinegar. CEVA describes French salicorne products, regional harvesting and processing research. These sources document local food contexts at genus or product scope; they do not establish the identity of every harvested batch as Salicornia europaea, and they do not provide a complete species-matched household recipe.

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A study-specific greenhouse growing experiment

An EU CAP Network project abstract reports protected greenhouse production of Salicornia europaea in Saxony-Anhalt using residual salt from potash mining and a closed growing system. It does not give full operating setpoints. A 2024 Frontiers study tested Salicornia europaea var. aprica in hydroponics. The researchers compared 0, 7.5, 15, 22.5 and 30 g/L NaCl treatments across repeated harvests; the highest fresh mass in that experiment occurred at 15 g/L about four months after germination. Its methods also report nutrient solution at pH 6–6.2 and extended daylength to 16 hours. These are conditions and results for that variety and research setup, not general home-growing settings or a universal optimum.

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Habitat and what remains unresolved

JNCC describes the UK H1310 habitat as Salicornia and other annual plants colonising mud and sand. That habitat account is not a species-specific threat assessment and does not determine whether collection is allowed at a particular site. A 1977 Aquatic Botany paper concerns seed germination, a separate life stage; its publisher page returned HTTP 403, and the abstract information is not converted into home sowing advice.

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Research gaps

No complete species-confirmed regional recipe with quantities, yield, ordered stages, endpoint and storage was inspected; French food pages identify Salicornia sp. or salicorne product rather than every batch as S. europaea.

The 2024 Frontiers results concern S. europaea var. aprica in a controlled hydroponic setup. They do not establish a universal salt optimum, food-safety endpoint or household cultivation recipe.

The EU project abstract does not report full greenhouse setpoints. Productive outdoor, container and household greenhouse methods, hardiness limits, pests and harvest intervals remain unresolved.

JNCC describes a UK habitat assemblage, not species-level conservation status or permission to collect. Country- and site-specific collection rules were not assessed.

The 1977 Aquatic Botany seed-germination article metadata is confirmed through Crossref/publisher indexing, but the publisher article page returned HTTP 403; full methods were not inspected.

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Research status

The underlying plant account received a partial source review. Its review scope is described in the original plant article.

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Places

Unknown

Relationship not established · Place not established

The available research does not establish a single origin for this ingredient.

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