{"id":8922070352089,"title":"Chaste Tree Berry","handle":"chaste-tree-berry","description":"\u003ch2\u003eEach: 250 g\u003c\/h2\u003e\n\u003cp\u003eThis 100% French berry comes from the Île de Ré where it is harvested by salt workers. It has a subtle nose dominated by scents of truffle and fruits. This berry pairs well with delicate and light dishes such as fish and white meats. Preferably grind at the last minute to release the flowery aromas.\u003c\/p\u003e\n\u003ch3\u003eOur recipe ideas for using marsh samphire in your kitchen:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"font-weight: bold;\"\u003eSea bream fillet with marsh samphire\u003c\/span\u003e: do 2 turns of the mill filled with marsh samphire on your fish before serving;\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-weight: bold;\"\u003eMashed potatoes with marsh samphire\u003c\/span\u003e: do 3 turns of the mill filled with marsh samphire on your mashed potatoes before serving;\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-weight: bold;\"\u003ePlum jam with marsh samphire\u003c\/span\u003e: add 1 teaspoon of ground marsh samphire to your plum jam preparation;\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-weight: bold;\"\u003ePickled gherkins with marsh samphire\u003c\/span\u003e: add 4 to 5 marsh samphire seeds to your jars of pickled gherkins;\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-weight: bold;\"\u003eSauerkraut with marsh samphire\u003c\/span\u003e: add 6 marsh samphire seeds to your sauerkraut.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eThe Aromas of Marsh Samphire\u003c\/h2\u003e\n\u003cp\u003eMarsh samphire has a subtle nose dominated by scents of truffle and fruits. Its floral aromas are surprising and end up delivering woody notes with a hint of bitterness close to fennel.\u003c\/p\u003e\n\u003ch2\u003eThe Botany of Marsh Samphire\u003c\/h2\u003e\n\u003ch3\u003eA Completely Edible Plant\u003c\/h3\u003e\n\u003cp\u003eThe botanical name of marsh samphire is Smyrnium olusatrum Linné. This plant belongs to the Apiaceae family.\u003c\/p\u003e\n\u003cp\u003eThe name Smyrnium comes from Smyrn, the ancient name of the city of Izmir in Turkey, as marsh samphire is originally from the Middle East and the shores of the Mediterranean. It was introduced to France by the Romans, and later by the Crusaders upon their return from the Crusades. Its cultivation arrived on the Île de Ré by the Cistercian monks of the Abbey of Chateliers. Very commonly used, it is entirely edible: its root resembles a large black radish, its stem can replace salsify, its leaf is similar to parsley, the buds of its flowers are consumed like capers, and its seeds are used like pepper. Today, it thrives in colonizing salt marshes, where it competes for space with wild mustard. The harvest is exclusively done by wild gathering, by a few salt workers from the Île de Ré.\u003c\/p\u003e\n\u003ch2\u003eHistory: Marsh Samphire, a Plant Known Since Antiquity\u003c\/h2\u003e\n\u003cp\u003eMarsh samphire was imported from Asia Minor by the Romans to the Mediterranean and then to the Atlantic territory. It spread in France during the Crusades. Marsh samphire became very popular in the Middle Ages and was used as a fantastic vegetable because every part of this plant is edible.\u003c\/p\u003e\n\u003c!----\u003e","published_at":"2024-06-30T22:37:21-07:00","created_at":"2024-06-30T22:37:21-07:00","vendor":"Terre Exotique","type":"Spices","tags":["single origin","small batch","spices","sustainable"],"price":4186,"price_min":4186,"price_max":4186,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":45645927088345,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"VEPMACERON","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Chaste Tree Berry","public_title":null,"options":["Default Title"],"price":4186,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":"Each: 250 g","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/sfsf.kitchen\/cdn\/shop\/files\/VEPMACERON_5aa9.jpg?v=1719860342"],"featured_image":"\/\/sfsf.kitchen\/cdn\/shop\/files\/VEPMACERON_5aa9.jpg?v=1719860342","options":["Title"],"media":[{"alt":null,"id":35342970880217,"position":1,"preview_image":{"aspect_ratio":1.0,"height":800,"width":800,"src":"\/\/sfsf.kitchen\/cdn\/shop\/files\/VEPMACERON_5aa9.jpg?v=1719860342"},"aspect_ratio":1.0,"height":800,"media_type":"image","src":"\/\/sfsf.kitchen\/cdn\/shop\/files\/VEPMACERON_5aa9.jpg?v=1719860342","width":800}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003ch2\u003eEach: 250 g\u003c\/h2\u003e\n\u003cp\u003eThis 100% French berry comes from the Île de Ré where it is harvested by salt workers. It has a subtle nose dominated by scents of truffle and fruits. This berry pairs well with delicate and light dishes such as fish and white meats. Preferably grind at the last minute to release the flowery aromas.\u003c\/p\u003e\n\u003ch3\u003eOur recipe ideas for using marsh samphire in your kitchen:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"font-weight: bold;\"\u003eSea bream fillet with marsh samphire\u003c\/span\u003e: do 2 turns of the mill filled with marsh samphire on your fish before serving;\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-weight: bold;\"\u003eMashed potatoes with marsh samphire\u003c\/span\u003e: do 3 turns of the mill filled with marsh samphire on your mashed potatoes before serving;\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-weight: bold;\"\u003ePlum jam with marsh samphire\u003c\/span\u003e: add 1 teaspoon of ground marsh samphire to your plum jam preparation;\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-weight: bold;\"\u003ePickled gherkins with marsh samphire\u003c\/span\u003e: add 4 to 5 marsh samphire seeds to your jars of pickled gherkins;\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-weight: bold;\"\u003eSauerkraut with marsh samphire\u003c\/span\u003e: add 6 marsh samphire seeds to your sauerkraut.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eThe Aromas of Marsh Samphire\u003c\/h2\u003e\n\u003cp\u003eMarsh samphire has a subtle nose dominated by scents of truffle and fruits. Its floral aromas are surprising and end up delivering woody notes with a hint of bitterness close to fennel.\u003c\/p\u003e\n\u003ch2\u003eThe Botany of Marsh Samphire\u003c\/h2\u003e\n\u003ch3\u003eA Completely Edible Plant\u003c\/h3\u003e\n\u003cp\u003eThe botanical name of marsh samphire is Smyrnium olusatrum Linné. This plant belongs to the Apiaceae family.\u003c\/p\u003e\n\u003cp\u003eThe name Smyrnium comes from Smyrn, the ancient name of the city of Izmir in Turkey, as marsh samphire is originally from the Middle East and the shores of the Mediterranean. It was introduced to France by the Romans, and later by the Crusaders upon their return from the Crusades. Its cultivation arrived on the Île de Ré by the Cistercian monks of the Abbey of Chateliers. Very commonly used, it is entirely edible: its root resembles a large black radish, its stem can replace salsify, its leaf is similar to parsley, the buds of its flowers are consumed like capers, and its seeds are used like pepper. Today, it thrives in colonizing salt marshes, where it competes for space with wild mustard. The harvest is exclusively done by wild gathering, by a few salt workers from the Île de Ré.\u003c\/p\u003e\n\u003ch2\u003eHistory: Marsh Samphire, a Plant Known Since Antiquity\u003c\/h2\u003e\n\u003cp\u003eMarsh samphire was imported from Asia Minor by the Romans to the Mediterranean and then to the Atlantic territory. It spread in France during the Crusades. Marsh samphire became very popular in the Middle Ages and was used as a fantastic vegetable because every part of this plant is edible.\u003c\/p\u003e\n\u003c!----\u003e"}
