Rock samphire
Crithmum maritimum
Salty, aromatic leaves from the spray zone, pickled in the Azores and all along Atlantic Europe.
Hardiness: zones 7 to 11
Light: full sun
Size: about 1 ft tall, 2 ft wide
Harvest: May to September
From: Sea cliffs of Atlantic Europe, the Mediterranean and the Atlantic islands
Drought-hardy once established
Here: Hardy in the Lake Erie shore climate (zone 6b to 7a), so it can live outdoors in the ground.
Good for: food, pollinators.
Native to: Atlantic islands (Macaronesia), Mediterranean, Temperate Europe. Hardy in zones 7 to 11.
The story
Rock samphire grows in cracks on sea cliffs, within reach of the spray, from Britain to the Black Sea and out to the Azores, Madeira and the Canaries. Its fleshy leaves taste of salt, lemon and carrot tops, and islanders and coast dwellers have pickled them for centuries.
Planting
Full sun in gritty, fast-draining soil or a gravel bed; it needs no feeding. Sow in autumn or plant in spring.
Growing
Leave it alone. Water only in long droughts, and cut back the old flower stems in winter.
Harvest and use
Pick young leaves from late spring to early autumn, before flowering for the best flavour. Blanch and dress them, or pickle in vinegar.
What to watch for
Wet, rich soil rots it. In the wild, pick lightly and never from cliff edges.
See if Rock samphire fits your yard
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General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home