Although often included in the seaweed family, marsh samphire is, strictly speaking, a succulent sea vegetable. But, like seaweed, it’s a nutritious, delicious and sustainable local food that we should probably all be eating more of - and now is the right season to do it. Its salty, delicate taste has long had its fans in the foodie world, and deserves to be more broadly appreciated - it’s very easy to cook, and great as a side dish or in salads or pasta.
Historically, samphire used to be picked in large quantities and used in the manufacture of soap and glass - hence, its alternative name of glasswort. In theory, you can forage your own, if you know where to look (it often grows in muddy creeks that are hard and messy to get to). But be careful, as the sea marshland it grows in may be protected - so you could be fined. The long thin spikes look a bit like baby asparagus - just cut the tips, leaving the tough yellow stalks to regrow.