Hi
@AgAu - thanks for that - that is good news - I like unusual things like that - I'll look out for it now. I first came across it in a history book written by an Englishman, Norman Davis, and he has a recipe for the cooking and eating of samphire:
Boiled Samphire: Pick marsh samphire during July or August (Northern Europe!) at low tide. It should be carefully washed soon after collection and is best eaten very fresh. Tie the washed samphire with its roots still intact in bundles and boil in shallow unsalted water for 8-10 minutes. Cut the string and serve with melted butter.
A bit like asparagus . . . .
and, he suggests 'Tollund Man' would have eaten samphire with marrow bones and 'Virpa', which is a slightly alcoholic drink made from oatmeal and wheatmeal.
Go well
Taurisk
