Mediterranean cuisine for every day

Almira – Aλμύρα – Tamarix gallica

11 comments Jun 3rd, 2010 | By | Category: Recipes, Salads and Dressings

One can find a lot of Almira these days in Greece. The plant grows along the Mediterranean coast. Almira is found a lot in France as well. The bush or small tree grows near the shore. It can handle salt water well. This is obvious out of the Greek name which means “salty”.

is served like Chorta, fairly plain. Is is just being cooked and then served with salt, pepper and oil as a cold salad. The taste is difficult to describe. It has a nutty flavor and maintains a crunch when cooked properly.

Preparation time: 10 minutes

difficulty: easy


  • Almira
  • some olive oil
  • lemon
  • Salt and pepper


Bring water to boil in a pot. add the Almira and let it cook for 10 minutes. The plant should not get too soft. Drain and let it cool down. Add some Lemon, olive oil, salt an pepper and serve.


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  1. I’d love to taste that!



  2. Seems perfect! Do you think the flavour can be similar with the samphire flavour??

  3. Wow! This is interesting. I’m trying to think if I’ve ever had this while living in Greece. I bet it would be great for hangovers!

  4. Tobias, I think I’ve seen this stuff on the beaches in Halkidiki…will try boiling and eating some!

  5. How cool! I have never seen this in Lebanon; I wonder if it grows there but is not used much? I’d love a taste of it.

  6. So eay to make byt so flavoufull, i remember seeing a food programm from UK and that cook was also collecting this from the shore.

  7. I don’t recall ever having these horta either. I can imagine they have a uniqe taste and make for a wonderful salad.

  8. I’ve been wanting to make a beer with tamarix (I’m trying to start an ancient beer series), but I’m not sure what part of the plant to use. Any suggestions? I’m told has a generally salty flavor, what would be a better description (besides nutty)? Does it have any characteristics of juniper? Thanks for any help.

  9. I would not say that it has any resemblance with juniper in taste. it is a bit salty, for sure. I would try the part you see on the photo. The roots I would not use. Sounds like an interesting project you have there.

  10. Hi Tobias,
    I finally got some tamarisk for making beer. I have enough for two batches and was wondering if it will freeze ok, or if I should just use as much as I can fresh. Thanks.

  11. hey tobias! i just collected some almira at the beach here in methoni peloponnese and was told that it is crithmum just figured out it’s not. i actually collected both just to be sure and am super stoked because both are edible. but here’s my problem…almira isn’t Tamarix gallica??? or is it in the family because when i pull it up it’s a big bush/tree with pink flower and almira makes yellow flowers and looks nothing like this other plant? please help me because i really want to read about this plant and the proper way to preserve it. a friend made it in vinegar and it’s really nice! so let the castle today with capers, crithmum maritimum and ?


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