Free-food foragers probably already know about this cactus-like plant,
of which the most widely available kind is marsh samphire. East Anglia
has tons of the stuff, which you can harvest yourself at low tide. Cook
it as you would asparagus: steam, boil or pickle, and serve as an
accompaniment to fish, perhaps. Flavour of the month in trendy
restaurants a couple of years ago, it is probably more a treat for the
truly dedicated now. In season in the summer months, and also known as
glasswort.