Marsh samphire has vibrant green stalks, with a distinctive crisp and salty taste. Do not add salt to the cooking process. It can be used raw yet is often boiled or steams for a few minutes to reduce the salty impact. It is rich in vitamins A, C,B2 and D as well as having high levels of iodine, iron, calcium, magnesium, silica, zinc and manganese. Combine that information with food rich in fibre and amino acids some go as far as to say it's a superfood.
Buy samphire as you need it as it does not keep for very long.
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