Here’s how to cook sea beans — also called samphire, salicornia, glasswort, marsh samphire, sea asparagus, pickleweed, or saltwort. No matter which name you use, they’re simple to prepare and delicious to enjoy.
Why we love this recipe
The first time I spotted samphire on a grocery shelf in Belsize Park, London, I knew it was special. It’s a marsh vegetable with a unique appeal: crisp, briny, and green. Sea beans are one of those foods that rarely need additional salt — their natural salinity is part of the charm.
- Crisp, briny, and vegetal
- Perfect for snacking straight away
- Wonderful with a simple lemon-butter dip
Scroll down to learn how to prep and serve them — it’s quick and easy. This recipe first appeared in 2011 and has been updated for clarity.
What you’ll need
These are the basic ingredients for a simple preparation of sea beans.
- Sea beans — a crisp, salty summer vegetable that grows on marsh edges in parts of England and along U.S. coasts. Note: rock samphire is a different plant, so don’t confuse the two.
- Cultured butter — if possible, choose a cultured butter from grass-fed cows for better flavor. A mid-priced brand works well; the butter makes a noticeable difference.
How to make it
The method is straightforward and fast. Follow these steps for tender-crisp sea beans and bright lemon butter.
- Rinse the sea beans thoroughly to remove grit or debris. Put a medium pot on the stove with about two inches of unsalted water and bring it to a boil.
- Add the samphire and blanch for two minutes. Drain well in a colander.
- Transfer the beans to a serving plate.
- Prepare lemon butter by melting the butter and stirring in freshly squeezed lemon juice. Depending on the maturity of the sea beans, either toss them with the lemon butter and serve as a side, or serve the lemon butter on the side for dipping.
Expert tips and FAQs
In late summer you may find samphire at fish markets, farmers’ markets, or some grocery stores. If you’re adventurous, you can forage in marshlands or try growing salicornia at home (only forage where it’s legal and safe).
Some sea beans have a woody center that runs partway up the stem. If they are tender all the way through, toss them with lemon butter and serve as a side. If they have a woody interior, serve them as a starter with lemon butter on the side for dipping and eat them by hand. They’re also lovely with hollandaise or other light sauces.
Yes. Sea beans keep well at room temperature or chilled, so you can cook them up to 24 hours ahead and store them in an airtight container in the fridge. Make the lemon butter just before serving. Blanched samphire can also be frozen: spread in a single layer on a parchment-lined tray, freeze until solid, then transfer to a sealed container or bag for up to a year. Note that texture may soften slightly after freezing and thawing.
A summertime feast with samphire
Try this menu for a warm-weather dinner that highlights samphire’s briny brightness.
- Serve samphire as a starter or side, depending on maturity.
- Main: pan-seared scallops over a bean puree.
- Side: sautéed zucchini and onions.
- Dessert: a seasonal fruit crisp such as blueberry or cherry.
Sea Beans Recipe
Ingredients
- 5 ounces (142 grams) sea beans
- 2 tablespoons (28 grams) butter
- 2 tablespoons (30 ml) freshly squeezed lemon juice
Instructions
- Bring two inches of unsalted water to a boil in a medium pot.
- Rinse the samphire well and add it to the boiling water for two minutes.
- Drain in a colander.
- For brighter color and a crisper bite, plunge the blanched samphire into ice water, then drain again.
- Melt the butter and stir in the lemon juice. Toss the samphire with the lemon butter to serve as a side, or serve the butter on the side for dipping.
Notes
- Sea beans vary in maturity. If they have a woody interior, serve them with the lemon butter on the side for dipping. Tender specimens can be tossed with the butter and served as a vegetable side.
- They keep well at room temperature or chilled and can be cooked up to 24 hours ahead. Prepare lemon butter just before serving.
- After blanching, samphire can be frozen in a single layer, then transferred to a sealed container for long-term storage. Expect a slight softening of texture after thawing.
- For a dairy-free version, omit the butter or substitute a vegan butter.
Nutrition
Approximate per serving: Calories 70 kcal; Carbohydrates 2 g; Protein 2 g; Fat 6 g; Fiber 0.5 g. Use as an estimate only.
Additional Info
Course: Sides · Cuisine: American