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Just between you and I, its samphire time again down at the Pill.

There is plenty for us, but if anyone else wants any let them go pay £6.95for a 300g jar of pickled samphire or £38.20 for a kilo of fresh from a specialist food shop.

Or they can try one of those trendy gourmet restaurants where for a small fortune they might get some as a garnish. 

And to think that it used to be called the poor mans Asparagus and they used to give it away in old fashioned fish and chip shops. 

Fortunately for us we can still enjoy this delicious and uniquely satisfying crunchy vegetable for free.

There is plenty growing along the banks of the pill and it only takes a few moments to gather enough for a meal.

Marsh Samphire, Salicornia europaea is a succulent plant of the salicornia species, and looks like a miniature cactus, though without the spines.

It was, once upon a time used extensively in the glassmaking industry, which is why it is sometimes known as glasswort.

However, this is a fantastic vegetable in its own right or can be also be pickled.

Samphire is rich in oils and protein and is reputedly a natural carminative, depurative, digestive and diuretic and it has also been suggested as a natural treatment for obesity.

Marsh samphires vibrant green stalks, similar to baby asparagus, have a distinctively crisp and salty taste.

It can be used raw in salad, though it is more often boiled or steamed for a few minutes. 

Samphire or sea fennel, as it's also known isn't a seaweed but it does grow within the tidal zone just below the high water mark.

Marsh samphire, as opposed to rock samphire is found on any muddy and sandy flats around estuaries and tidal creeks, St Pierre Pill being a perfect example.

For some reason samphire has now become a fearsomely trendy vegetable that you'll have to pay a lot of money for.

Occasionally you may also find very expensive jars of pickled samphire in gourmet shops.

But by far the best way to enjoy its tangy taste is to pick-your-own, fresh at low tide any time from July to September.

Simply pinch out or snip off the tops of the plants.

Leave the fibrous stems and roots in the ground; that way, not only will you have less washing and trimming to do, there's also a fair chance that what you've left in the mud will continue to grow.

Traditionally samphire is pickled in vinegar but the succulent stalks are delicious lightly steamed or boiled and eaten fresh.

Its clean taste and wonderful texture make it a gourmets choice to accompany all fish dishes.

Samphire is naturally salty so wash well in cold water before use.

Then simply blanch the samphire in boiling unsalted water for one or two minutes then drizzle with olive oil and lemon juice.

To pickle samphire gather the young green shoots at the end of July before it flowers.

Chop into short lengths, lay it on a dish and sprinkle with dry salt.

Leave for 24 hours.

Then cook gently for a couple of minutes in enough plain vinegar to just cover it.

Cook until tender but dont allow it to get soft.

Finally seal securely in hot jars.

You can even add samphire to pasta and rice dishes.

Just add the samphire to the dish for the last two minutes of cooking time.

My own favourite is to add it to my version of paella.

Then finish off with a squeeze of lemon juice and plenty of black pepper.

Bon appetite!

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