Samphire and sea aster, both native British plants, will appear at Waitrose fresh fish counters this summer.<\/p>\n
Demand for samphire outstripped supply at the supermarket last year as the foraging trend raised its profile and made the green vegetable a foodies\u2019 must-have.<\/p>\n
Hugh Fearnley-Whittingstall and Rick Stein are among the celebrity chefs who have sung the praises of samphire, typically found in marshlands and mudflats around estuaries.<\/p>\n
British samphire will be sold at Waitrose fish counters for the first timethanks to the supermarket securing its own dedicated supply.<\/p>\n
Waitrose fresh produce buyer Rhonwen Cunningham said: \u201cSamphire became so popular during 2010 that customer demand outstripped our supply, so we\u2019ve worked hard to get more of this delicious green vegetable into our stores.<\/p>\n
\u201cBritish-grown sea aster and samphire will be available at Waitrose this summer while the season lasts \u2013 so shoppers won\u2019t have to go foraging in the wild for them.\u201d<\/p>\n
Danish eaterie Noma – which recently retained its crown as the world\u2019s best restaurant- put foraging on the culinary map by serving up local wild plants.<\/p>\n
Samphire and sea aster are classed as sea vegetables, not seaweed, and have a light delicate flavour.<\/p>\n
They take just a few minutes to steam cook or sautee and are usually served with fish, seafood or saltmarsh lamb.<\/p>\n
A third sea vegetable called Okahijiki, originally from Japan, makes its UK supermarket debut at Waitrose in late June. It has a fresh, light taste and is already served in restaurants on the Continent.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sea vegetables traditionally found on British coastlines are hitting supermarket shelves following a surge in demand linked to the foraging trend.<\/p>\n","protected":false},"author":2,"featured_media":3948,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9],"tags":[],"sponsor":[],"class_list":["post-3947","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industry-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/posts\/3947","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/comments?post=3947"}],"version-history":[{"count":1,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/posts\/3947\/revisions"}],"predecessor-version":[{"id":3949,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/posts\/3947\/revisions\/3949"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/media\/3948"}],"wp:attachment":[{"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/media?parent=3947"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/categories?post=3947"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/tags?post=3947"},{"taxonomy":"sponsor","embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/sponsor?post=3947"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}