Back in the 16th and 17th century Rock Samphire pickle was eaten regularly. These days it’s virtually unheard of thanks to the boring, puritan Victorians who deemed it unworthy as a foodstuff. Personally I love it and eat it mixed into brown rice or millet with a dash of tamari as a nourishing snack. Goes very well with cold meat and cheese, and also pate and toast.
Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2008. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.