Grown in South Ayrshire, Scotland
Our sea-vegetables are the first of their kind, grown on redeveloped farmland that we have turned into artificial saltmarsh ecosytems to tackle climate change and the loss of biodiversity.
These crops take in over 30 times more carbon than rainforest, strengthen soils, create habitats for wildlife, and protect us from rising sea-levels...
Without a single drop of freshwater
Ayrshire 'superfood' Samphire
Sea blite is an annual, herb-like plant. It is native to the European coastal regions, as well as Asia, Africa and North America and only flourishes in salty soils. The sprigs are reminiscent of rosemary.
Because this herb absorbs salt from the soil and only grows on salty soils, the flavour of Sea blite is very salty. In the past, this plant was even used to produce soda (sodium carbonate).
Sea blite can be eaten raw, blanched or fried. Because of its high salt content, this herb can also be used as seasoning in a salad or for the preparation of other vegetables. It is often combined with samphire. The younger shoots can be marinated in vinegar and then made into a delicious relish.
Our raw vegetables are produced on our pilot seawater farms in Scotland.
The high nutrient content of samphire makes this salty sea vegetable a great complement in our diet. It is rich in vitamins A, B and C, minerals such as calcium, magnesium, potassium and sodium, dietary fibre, amino acids, and antioxidants. Its naturally salty flavour reduces the need of adding salt in cooking. Samphire is low in calories (under 100 calories for every 100 grams of raw samphire) and it has virtually no fat. The intake of this vegetable helps to protect the immune system, aids digestion, has anti-inflammatory properties, can prevent the most common digestive complaints such as constipation, bloating, dyspepsia and general stomach upsets, and it promotes cardiovascular health and general well-being.