Commonly known as rock samphire or sea fennel. The name 'samphire' is also used for the unrelated Salicornia europaea or ramosissima, and is less popular than marsh samphire as an edible plant. It is a hairless, evergreen perennial that bears umbels of greenish-yellow flowers, with succulent triangular leaves. An excellent choice for very exposed coastal gardens. Plants are usually found near the coast, in moist, salty soil or very well drained, poor, dry soil. However, sea fennel thrives best in a salt-free or low-salt environment. The plant has a robust rhizomatous root system that can extend up to five metres. Crithmum will also do well in the garden or as a container plant in a large pot if these criteria are met. It will not grow in the shade.

Since ancient times, sea fennel has been used in cooking and folk medicine as a tonic, carminative, vermifuge, diuretic and anti-scurvy. The tender leaves and stems, mainly harvested in spring and summer until early autumn, are traditionally eaten in salads, either raw or blanched in boiling water to soften them. They can also be steamed in butter or oil.

They are more commonly preserved as pickles in olive oil, vinegar or brine. Young leaves and stems are preserved in wine vinegar for about 4 weeks. This dish is still considered a special Mallorcan delicacy. It is fresh, slightly lemony and goes well with fish dishes. Throughout the Mediterranean it is eaten an appetizer, with bread and olive oil, or even with capers. It is rich in vitamin C, iodine and essential oils, which is why it was appreciated by seafarers as it could be found on every coast.