Marsh Samphire or Glasswort or Sea Asparagus

Samphire is rich in soda and formerly was commonly employed in making both soap and glass, thus giving it its alternative common name, glasswort. Traditionally, the plant is said to be ready for picking on the longest day, the healthiest specimens being those which have been washed by every tide. Pick from late June until mid August, at low tide. Samphire should be washed carefully soon after collection and it is best eaten within a few hours but it will keep in the fridge for a day or two. Young plants can be eaten raw, older ones should be cooked in boiling, unsalted water. If you only take a little take the whole plant including roots, this will not affect the crop next year. However, if you are picking large quantities leave the roots behind.