Marsh Samphire
Once widely available from the fishmonger, marsh samphire has become very fashionable recently and prices have risen, but there's no reason you can't go and collect your own! Similar in appearance to seaweed, marsh samphire grows on marshy or muddy flats and around estuaries and tidal creeks and resembles the more succulent members of the cactus family.
Younger plants or tips can be eaten raw and have a lovely salty crunch, whereas the larger plants need a little bit of cooking - not too much though! Samphire makes a perfect vegetable to serve with fish, but there's plenty more you can do with it!
Tips
- If you're collecting your own, trim the tips rather than uprooting the whole plant
- Steam for a couple of minutes and serve with a knob of butter and black pepper
- You can keep samphire in the fridge for a day or two but it doesn't last very long
- Wash it thoroughly - it can be quite sandy and gritty!
- Try serving with fish and new potatoes
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