Samphire is a native Australian plant that grows in marshes, at the back of mangrove swamps, also in the outback in low-lying areas affected by salt. There are a number of species, related to, but different from, the European variety. Gather some yourself, for it is delicious. Its soft, salty flavor goes well with fish in white sauce, and also makes a fine first course, served like asparagus with melted butter. It needs rigorous washing to get rid of any sand, but samphire should be cooked for only about 1 minute. It is done when you can suck the flesh away from the fiber in the middle of the stem.
** Australian Food