At the edge of the salt marshes, you can spot a small plant that grows only in salt environments: glasswort. It is harvested by salt marsh workers in spring. Its tender, crunchy shoots are edible, and can be eaten like gherkins or in a salad!



  • 150 g fresh samphire
  • 2 cloves of garlic
  • 80 g pine nuts and sunflower seeds
  • 6 tablespoons olive oil


  • Brown the pine nut and sunflower seed mixture in a dry frying pan for 2 minutes over a medium heat,
  • Blend this mixture with the garlic,
  • Separately blend the samphire,
  • Mix with the olive oil,
  • Eat within 24 hours as an appetiser or in pesto with pasta.


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