Marcelle Rose is a registered nutritional therapist who runs clinics and workshops in North London. Marcelle believes that even small changes to the way we eat can make a big difference to how we feel. You can contact Marcelle at email@marcellerosenutrition.co.uk.

Samphire, also known as sea asparagus or glasswort, flourishes in salty marshes and mud flats and feeds on salty water. Though available on restaurant menus, samphire is a relative newcomer to home cooking.

Samphire is thought to have digestive, diuretic and detoxification properties. It is rich in antioxidants which could explain why it may have anti cancer effects on the gastrointestinal tract.

This salty vegetable is loaded with a variety of nutrients. Samphire is rich in vitamins A, C, B2, and D as well as having high levels of Iodine, iron, calcium, magnesium, silica, zinc and manganese. Additionally, samphire is rich in fibre and amino acids. The iodine content in samphire is particularly helpful for individuals with an underactive thyroid.

Samphire’s crunchy texture ensures it can be enjoyed raw in salads or alternatively sautéed, steamed, or stir fried. It can be added to soups or stews where no extra salt will be required. Samphire is delicious with grilled fish, lightly blanched and garnished with black pepper, lemon juice and a drizzle of olive oil.