Of Sampier
The Description. 1 ROcke Sampier hath many fat and thicke leaves somwhat like those of the lesser Purslane, of a spicie taste, with a certain saltnesse; amongst which rises up a stalk divided into many smal spraies or sprigs, on the top whereof grow spoky tufts of white floures, like the tufts of Fennell or Dill; after that comes the seed, like the seed of Fenell, but greater: the root is thicke and knobby, beeing of smell delightfull and pleasant. 2 The second Sampier, called Pastinaca marina, or sea Parsnep, hath long fat leaves very much jagged or cut even to the middle rib, sharp or prickely pointed, which are set upon large fat jointed stalks; on the top wherof do grow tufts of whitish or else reddish floures. The seed is wrapped in thorny husks: the root is thicke and long, not unlike to the Parsenep, very good and wholsome to be eaten.
The Place.
Rocke Sampier growes on the rocky clifts at Dover, Winchelsey, by Rie, about Southampton, the Isle of Wight, and most rocks about the West and North parts of England.
The second groweth neere the sea upon the sands and Baych betweene Whitstable and the Isle of Tenet, by Sandwich, and by the sea neere West-chester. The Vertues.
The leaves kept in pickle, and eaten in sallads with oile and vineger, is a pleasant sauce for meat.