Samphire

Samphire a plant common about sea coasts, very much like fennel, but not so tall; it has been called sea-fennel. It grows on rocks that are often saturated with sea-water. It has a tender green stalk about two feet high, branching forth almost from the bottom, and stored with thick and almost round leaves, of a deep green colour, sometimes more on a stalk, and sappy, and of a pleasant, hot, and spicy taste. At the top of the stalks and branches stand umbels of white flowers, which produce seed like fennel-seed, but larger. The root is large, white, and long, and of a hot, spicy taste.

The leaves are used fresh, but those nearest the root are the best. It is diuretic, and tonic. The juice of the fresh leaves operate very powerfully by urine, and is good against the gravel and stone, menstrual suppression, and the jaundice. It is excellent for prompting digestion. It makes a fine pickle, which was formerly highly esteemed. The sale of it has been almost stopped by adulteration.