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Samphire season: Are you eating rock or marsh?

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Samphire has been harvested from Britain's seashores for hundreds of years - and is becoming increasingly popular with chefs and also in the home kitchen.

But are you eating the right kind?

Samphire farmer Joe Miller and Riverford Organics founder Guy Watson explain there are two kinds of the sea vegetable, rock and marsh.

Marsh samphire like that grown in Devon on Joe's farm and distributed by Riverford Organics has an incredibly short season, with only a month to get the best out of it.

From BBC Food:

Whip up a Chinese-style langoustine and samphire stir fry

Fry salt marsh lamb with samphire, broad beans and balsamic juices

Try trout with samphire and a beurre blanc

Or keep it simple with salt and pepper buttered samphire

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