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Samphire, a vegetable with healing power

  1. In the past, samphire ash was used to make soap. If you burn samphire, you are essentially left with soda. In many African countries they still put soda made from ashes into the food. In the Netherlands, soda from plant ash was used to bleach linen. It was also used in the glassworks; samphire ash increases the melting point of glass. Today samphire is a tasty, healthy, wild sea vegetable.

Contents:

  1. Salty vegetables Eat samphire Naming samphire Ingredients samphire Samphire against diabetes Samphire, good for immune system Salicornia fights cancer Tonic for the liver Samphire eating tips

Salty vegetables

  1. Samphire is a salty vegetable. It can grow both under and above sea water. It grows on beaches, so-called salt marshes and in mangrove forests. This delicacy is naturally found in Europe and North America. You can eat samphire when it is blanched and you can eat it raw. There are different types of samphire. The following species can be found in the Netherlands and Belgium:

Eating samphire

  1. Short-haired samphire is the most commonly eaten. It is great to blanch, steam and stir-fry, but can also be used raw in a salad. In Germany, short-haired samphire is inlaid in salt vinegar. In the past, this happened more often than now. You can eat warm samphire with a knob of butter. You can use olive oil instead of butter. The thick stalk is first peeled before eating. Nicholas Culpeper said in the 17th century that samphire is good to drink as a juice; it stimulates the liver and spleen. Scientific research confirms this view.

Naming samphire

  1. The scientific, Latin name of short-haired samphire is Salicornia europaea. In Dutch he has nicknames for cockpaw, crabburn, crabburn, sea crab, knotted potash, long saltwort and articulated samphire. In German it is called Meeresspargel, which means sea asparagus and is called Glasschmelz, after its ability to increase the melting point of glass. In English, the common name of samphire is still glasswort, which means glasswort. By the way, glasswort is a different plant in Dutch.

Ingredients samphire

  1. Salicornia contains a lot of sodium, potassium, magnesium, sulfur, calcium, phosphorus, iron, zinc, manganese, iodine and copper. It is logical that sea vegetables contain many sea minerals. Especially iodine is very much in samphire. This natural iodine is much healthier than synthetic iodine, which is often added in salt. Due to the high mineral content, you do not have to add salt to the cooking or blanching water. There are also three main flavonoid glycosides in samphire: isorhamnetin 3-capital O, cyrillide-beta-d-glucoside and quercetin 3-O-beta-d-glucoside. These three substances have been proven in a 2008 Korean study to prevent and fight cancer. There are many vitamins from the B complex in samphire and it contains good amounts of vitamins A and C.

Samphire against diabetes

  1. Samphire can reduce the risk of diabetes mellitus or diabetes, according to a study published in 2006 in the online medical journal Springer link. In addition, it may also reduce the risk of hyperlipedemia and hyperglycemia. In other words, it lowers blood sugar. This is partly because it stimulates the pancreas in its functioning. In addition, according to a Korean study from 2008, samphire prevents liver damage in diabetics. It stimulates enzymes that promote liver function. The researchers see samphire as a good addition to a diet that is aimed at keeping diabetes under control. Another 2008 Korean study found that blood sugar and weight decreased in rats who had diabetes. Another Korean study from 2008 showed that especially the polysaccharides in samphire have an anti-diabetic effect.



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