These coastal areas shaped by the sea provide a unique environment for the growth of edible plants that lambs and sheep are fond of.
The edible plants of the harbor
The harbor is full of edible plants with a more or less pronounced taste. These are so-called halophilic species, which means plants that have a high tolerance to salt and that can be periodically submerged by the sea. These plants like samphire and its slight salty taste, maritime mugwort and its wormwood taste or even the maritime aster that some chefs appreciate in cooking, have adapted to these specific conditions.
Salicornia or sea pickle
Glasswort, also known as “sea pickle,” is a perennial plant growing in coastal areas such as harbors. It is easily recognizable by its succulent shape and its small fleshy branches resembling cacti. It remains the best-known plant in the harbours.
Salicornia is appreciated for its slightly salty and crunchy flavor. She is eaten raw or cooked, often used in salads, seafood dishes or as a condiment. Some chefs appreciate its unique flavor and incorporate it into their recipes to add a salty and crunchy note to their dishes.
Nutritionally, samphire is rich in minerals such as potassium, calcium and magnesium, and it is also a source of vitamins C and A.
Please note, in the Manche region its picking is limited to two handfuls per person per day and is only authorized from June to September to preserve its resources.'
Salt meadow lamb
Sheep breeders use the salt meadows of the coast of havens as a place of grazing. Salt meadows are natural expanses of the upper parts of the seaside, these grassy areas are periodically flooded with sea water only during high tides. This gives the meat an incomparable taste. It is to benefit from this rich diet that salt meadow lambs spend the majority of their lives on open grass at low tide. In fact, they love maritime puccinellia, also called sheep grass.
AOP of salt meadows
The AOP designation, or Protected Designation of Origin, is an official recognition given to food products which have specific characteristics linked to their geographical origin and their production methods. In the case of salt meadow lambs, this AOP guarantees the quality and authenticity of the meat from these specific areas. Producers involved in this appellation must respect strict specifications, developed to maintain high quality standards throughout the breeding process. Among these criteria, the time spent outdoors, particularly in the salt meadows, is essential. Indeed, to be eligible for the AOP designation, the lambs must have passed a minimum of 115 days outdoors, including at least 70 days in these specific salt meadows. This requirement for time spent in the salt marshes ensures that the lambs have had access to this specific diet consisting of the unique grasses and plants of these coastal areas. This natural diet influences the flavor, texture and quality of the meat, making it a differentiated product sought after for its particular taste qualities.
