In article ,
Janet wrote:

I have three plants in pots, and it tastes interesting, but I can't
find a recipe!

I know they existed, but all I have found is in
Sanders "Leaves used for pickling." Any pointers?

Yes, I can just use it, but I should be interested to know what it
was favoured for, in the days when it was a highly-valued crop.

https://www.greatbritishchefs.com/ho...-cook-samphire

https://www.theguardian.com/lifeands...atures.weekend

Thanks, but those are Salicornia! The link David posted shows the
plant I am talking about. Rock samphire is less crisp, watery and
salty, and MUCH more strongly flavoured. Actually, mine isn't salty
at all, but probably would be if I salted the soil it is in.


Regards,
Nick Maclaren.