Salty and Crisp

Marsh samphire, Salicornia europaea, thrives in estuaries and wetlands. With a short season, it is at its best from mid-June. The vibrant crisp stems have a salty taste and make an ideal accompaniment to fish. Often stocked by fishmongers, it is bought as needed, as it does not keep well. Bright, fresh plants with no wilting are chosen and washed in cold running water before use. Although it can be eaten raw, samphire is more popularly boiled or steamed and served simply with butter.