Marsh samphire, also known as sea asparagus or glasswort, is a fascinating coastal plant. This succulent green is found in salt marshes and estuaries, thriving in sandy or muddy soil. With its crunchy texture and salty taste, marsh samphire offers a delightful twist to dishes, reminiscent of the sea.

The name "samphire" is believed to have originated from the French "herbe de Saint-Pierre," meaning "herb of St. Peter." This name alludes to the plant's historical association with St. Peter, who was believed to have used its juicy stems as a remedy for various ailments.

Marsh samphire is highly nutritious, rich in vitamins, minerals, and dietary fibre. It is particularly known for its high content of antioxidants, which help protect the body against oxidative stress and promote overall well-being.

Marsh samphire can be enjoyed both raw and cooked. Its tender fronds make a delicious addition to salads, providing a refreshing and salty burst of flavour. It can also be blanched, steamed, or stir-fried as a versatile vegetable accompaniment to seafood or meat dishes.

For foragers, harvesting marsh samphire requires care and respect for the delicate coastal ecosystems where it grows. Sustainable practices ensure the continued abundance of this wild edible and its preservation for future generations to enjoy.