There are both edible, very similar plants are known as Samphire. The first is LIASTIS maritimum (commonly referred to as Kritama), which develops along the coasts of Britain and North-West Europe and is available in the United States import only costly. What we have in the United States are the second type, known as Samphire, salicornia (glasswort, also called marsh Samphire, sea beans and pickled sea). It is abundant along the shores of the Pacific and Atlantic and has spiky green leaves that are arranged so that the plant looks a bit like a mini spindly, Cactus, without needles. Both leaves and stem is crisp, aromatic and flavor from a sea air. They are often pickled and sometimes can be found in jars at gourmet markets. Fresh salicornia can be found from summer to autumn, although it is in the most tender during the summer months. Crisp selection, brightly colored twigs with no sign of softness. Refrigerate tightly wrapped for up to 2 weeks — although salicornia is sooner better flavor. It is best used fresh, either in salads or as a garnish. When cooked, salicornia tends to taste pretty salty and fishy.