Samphire
Samphire is a native succulent also referred to as sea asparagus, swamp grass, pickleweed and sea beans. Crunchy in texture, it gives a salty fresh flavour which is reminiscent of asparagus. Fine young shoots that are bright green are the best to use raw, cooking can be a quick blanch, or sauté and toss with macadamia oil, garlic and onion. Samphire is considered best for use in summer when the fleshy leaves are green and aromatic.