Often found sold in fishmongers, having been imported to be sold at extortionate prices, Marsh Samphire is usually the reserve of top restaurants. It is a shame, therefore, that most only get to try a tiny strand or two as a garnish for something fishy. Actually, this abundantly common wild ingredient is best enjoyed as a succulent vegetable and enjoyed in big mouthfuls. Often cited as ‘asparagus of the sea’, it has a salty crunch that bursts in the mouth when eaten either raw or lightly cooked - we recommend steaming or lightly braised in unsalted butter.
No prizes for guessing where Marsh Samphire grows! You will find it all over mudflats and estuaries where coastal conditions meet flat grassland. Wellies and scissors are a must - it is extremely important to not uproot the plant, but to take the top couple of inches before the stem gets tough and fibrous.