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A true taste of the sea

Nutrition Editor Eve Kalinik samples the saliferous sea vegetable samphire, with its array of health benefits and abundant flavour

Samphire thrives in marshes and mudflats, essentially feeding from salty water that gives it its distinctive taste. Otherwise known as glasswort, sea asparagus, pickle weed and sea bean, it is, rather surprisingly, related to the beetroot family. While the increased popularity of samphire may have found its way into many a trendy restaurant dish, the culinary delights of samphire are actually nothing new and really easy to add to your recipe repertoire.

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