"It succeeds best in a light, sandy, or gravelly soil, kept constantly moist, and sprinkled occasionally with a little sea-salt or barilla, or watered with a solution of these substances, in order to supply the plant with soda, which is a necessary element of its food. It will grow still better if planted or sown among stones at the foot of walls, with a south or east aspect. This, and an occasional watering, with a solution of sea-salt, will give conditions nearly the same as those under which the plant naturally grows. As it is rather delicate, and liable to be injured by frost, it should be protected by dry litter or leaves during the winter. Towards the end of summer, the leaves may be cut for use."—Thomp.
Use.—The leaves have a warm, pleasant, aromatic flavor; and, when pickled in vinegar, are used in salads and as a seasoning.
Golden Samphire. Thomp.
Inula crithmifolia.
A hardy perennial, growing, like the preceding, naturally, on the marshes and seacoast of Great Britain. The stalk is a foot and a half in height, erect, with clusters of small, fleshy leaves; flowers yellow, in small, umbel-like clusters.
Propagation and Cultivation.—It may be propagated by seeds, or by a division of the roots. It thrives best in a shady situation, and requires frequent watering. If salt be occasionally dissolved in the water, it will promote the growth of the plants, and render the branches and foliage more succulent and tender.
Use.—The fleshy leaves and the young branches are pickled in vinegar, and added to salads as a relish. The plant, however, has none of the pleasant aromatic flavor of the true Samphire, though often sold under the name, and used as a substitute.