Samphire is a type of sea vegetable that is found in abundance along the shorelines and in the salty marshes of the United Kingdom, as well as in Eurasia and Australia. It was originally named "sampiere" for Saint Peter, samphire was named for the patron saint of fishermen, due to its abundance along shorelines. It's also referred to as sea asparagus or sea pickle, in Norfolk as samfa and in North Wales as sampkin. It has a salty, briny flavour that matches perfectly to fish dishes, but it also works brilliantly well with neutral flavours and even lamb. To give you a little inspiration, here are a selection of samphire recipes.