A salted carrot by the spray

It was in Corsica, during one of my explorations of the seaside cliffs, that I discovered this maritime cousin of the carrot. And I was amazed, by tasting it, to find the characteristic flavor of our classic vegetable, raised by the salt of the Embruns!

To withstand the latter, the leaves of the Criste-Marine are fleshy and juicy. I always have a lot of fun snacking them raw during my coastal walks. I prefer young light green leaves that grow in the center of the erect rosette, because they are particularly tender and tasty. The older leaves perfectly accommodate the compound salads and I sometimes cook them as vegetables.

The best is to briefly switch them to steam in order to preserve their pleasant crunchy, but it is possible to leave them longer: they soften and then turn into a green aromatic and naturally salty mash … They can also be simply jumped in the pan.

I saw in Mallorca, the largest of the Balearic Islands (Spain), preserves with vinegar of Criste-Marine leaves on sale on the markets. And it seems that this practice is common in other parts of the Mediterranean region. The result is in any case excellent and these candied leaves are used like pickles.

Mentioned by Shakespeare

La Criste-Marine, Rock Samphire In English, was long appreciated in Great Britain, where whole barrels were transported from the island of Wight to the London markets. William Shakespeare, in King Lear, Alludes to the dangers of his harvest on steep cliffs. In the last century, this plant was still often cultivated in English gardens, but the habit was lost.

To live in the hostile environment that she has chosen to colonize, the Criste-Marine must be not only resistant to salt, but also to drought. It will draw the water in depth and then store it from its fleshy leaves.

The name “Criste” derives from Latin CRITHMUM, Himself from the Greek Krithi, “Orge” because the fruits recall grains of cereal. His nickname of marine fennel underlines his kinship with the aniseed plant – the resemblance also stops at the color of the flowers. Among its other names, we find those of Pier-Pierre, Casse-Pierre and Passe-Pierre, which all refer to its rocky habitat.

The recipe for the Crist in vinegar

Ingredients for several jars:

• Crist-Marine leaves and stems
• Brine (35 g of salt for a liter of water)
• VUnwelcome – jars

RECIPE

1. Dive The leaves and tender stems in brine for 3 hours.
2. Drain them, Then place them in a stainless steel or copper saucepan with ¼ brine and ¾ of apple cider vinegar to completely cover the plants.
3. Place on fire, Covered, with a weight on the lid so that the steam does not escape. Cook gently for half an hour.
4. Turn off The fire and leave covered until complete cooling.
5. Put The Criste-Marine in jars with a new mixture of vinegar (¾) and brine (¼) and close.
6. You can serve them like pickles. It is also delicious with a tomato salad.

Do you have a personal or family anecdote about this plant? Do not hesitate to let us know by writing to [email protected]