[6] Rock samphire or sea fennel has fleshy, divided aromatic leaves that Culpeper described as having a "pleasant, hot and spicy taste".

[citation needed] Sea fennel pickle in olive oil or vinegar is a traditional food of Italy (Marche region), Croatia (Dalmatia), Greece, and Montenegro (Bay of Kotor).

It is known as Paccasassi del Conero and used as an antipasto, to accompany fish and meat dishes and to garnish pizza and sandwiches.

[10] In the 17th century, Shakespeare in King Lear referred to the dangerous practice of collecting rock samphire from cliffs.

[11] In the 19th century, samphire was being shipped in casks of seawater from the Isle of Wight to market in London at the end of May each year.