This succulent plant of the tidal zone looks almost like a miniature cactus. It is one of the most worthwhile of all wild vegetables, with a distinctive sea-fresh salty flavour. You can find it growing on salt marshes and tidal mud flats all around the coast, but most famously in Norfolk and also in southwest Wales. Picking samphire is hard work – bending over, shin-deep in mud, to pull the little shoots up by the roots. Wash it well and serve asparagus style – simply steamed or boiled, with some melted butter for dipping. Fishmongers often sell samphire at this time of year, and generous ones sometimes throw in a handful along with your fish.

If you are interested in foraging for your own food you might be interested in one of our foraging courses run by John Wright, our mushroom and wild food expert.  If you are more of an armchair enthusiast, our Cook on the Wildside book or DVD may be of interest.