Salt Marsh Foraging

Clockwise from top: Fat Hen, Sea Purslane, Sea Aster and Sea Beet

Salt marsh foraging

Some of the most highly revered and apparently tastiest plants come from salt marsh regions, including marsh samphire which is very popular in gourmet restaurants as it both has a delicate flavour and looks dainty so makes for a great garnish- not available until later on in the year though (summer/autumn) and traditionally picked on the longest day of the year.

My personal favourites are sea purslane and sea beet, both of which are extremely versatile and pictured above.

Fat hen, also called lambs quarters was given it's name as it was used to fatten up poultry, like sea beet and sea asters, they make a great substitute for spinach.

Not only are salt marshes great for finding tasty edible plants, but in my experience, there are always strange things about and a seemingly witch-y atmosphere. When I think of marshes, bogs and swamps I always think of decay and paganism. They are fascinating places to walk around and explore, if you're as morbid and horror film obsessed as I am.

As well as that, there's always the added entertainment of getting covered in mud and getting a little stuck in the mud (this goes without saying but if you are planning on venturing into the sinking type of mud- take a friend with you and be careful!)

Another great find in these areas is rock samphire.