Our marsh samphire comes from Great Orcheton Farm in South Devon. It grows in low-lying fields along the edge of the Erme estuary, which were flooded when a 200 year-old sea wall broke four years ago. This created a rich wildlife habitat whose tidal nature also gave just the right conditions for samphire to grow in.
Samphire needs only very light cooking, and no salt! To prepare, trim any woody ends from the base of each frond and wash thoroughly in cold water to remove any sand or grit. Boil in unsalted water for a few minutes – this moderates the saltiness to just about the right level for eating. Alternatively steam for a few minutes over boiling water, and serve with unsalted butter, or dress with lemon juice, freshly ground black pepper and good olive oil.
Keep well-wrapped in plastic in the fridge. Eat as soon as possible and certainly within a few days; samphire does not keep for very long. Wash thoroughly before use.