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.
Nutrition-wise, samphire provides an excellent source of iodine – a crucial nutrient for the functioning of the thyroid, which aids in managing metabolism and energy. It also boasts other minerals, including calcium, magnesium and zinc, as well as being a great source of vitamins A and C, which help support the working of the immune system and bone health.