There are over 20,000 species of plants that have been recorded as edible, yet in our current society you'll be lucky to find more than 25 of them in your local supermarket!

Edible weeds are a great addition to a healthy, balanced lifestyle. They are local, sustainable, and free so they help cut your food bill. Edible wild plants contain no packaging & no chemicals.

We value your privacy and will never sell, trade or exchange your details with anyone... Period!

Marsh Samphire & Wild Fennel Pickle

Samphire Pickle Recipe

Lovely, lovely marsh samphire/glasswort (Salicornia), is in uber abundance at the moment near me. Perfect picking time before it starts developing a woody pith. Not a lot I can say other than try this lush samphire recipe.


  • 300g marsh samphire
  • 250ml white wine vinegar
  • 50g caster sugar
  • 4 bay leaves
  • 2 fresh wild fennel sprigs (chopped)
  • ½tsp juniper berries

Suggested Instructions

  1. Combine all ingredients in a pan and simmer for 10 minutes.
  2. Pickout the juniper berries and bay leaf and allow to cool before bottling in clean jars.

Makes: 400g

Love Eatweeds? Help Us Spread The Word!
Robin Harford

Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2009. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.