While its surging popularity is only recent, samphire’s history goes way back as it was a traditional Anglo-Saxon vegetable. Also referred to ‘sea asparagus’ and ‘sea fennel’, it’s now a common addition to seafood dishes and strewn through salads. Salty, spicy notes flavour the greenery, which is said to taste just like the ocean itself.

The vegetable can be eaten fresh in its raw form or cooked, thrown into a stir-fry or tossed in butter and served as an accompaniment to a meaty meal. You can also pickle samphire, as Jamie Oliver has done in this recipe.

Snowy River Station Samphire is available for purchase at Sourced Grocer.

Image via The Foodie’s Handbook.