Answer: Samphire (Crithmum Maritimum) is commonly called the pickle plant because of its narrow, succulent leaves. The common name is dedicated to the fisherman saint, (St. Pierre) because it likes to grow on sea-cliffs.
Samphire is a succulent, smooth, much-branched herb, woody at the base, growing freely on rocks on the sea-shore moistened by the salt spray.
It is well distinguished by its long, fleshy, bright-green, shining leaflets (full of aromatic juice) and umbels of tiny, yellowish-green blossoms. The whole plant is aromatic and has a powerful scent.
I've read that the young leaves, if gathered in spring, sprinkled with salt (after freeing them from stalks and flowers), boiled and covered with vinegar and spice, make one of the best pickles, on account of their aromatic taste.
You'll find a picture of the plant on the following website:
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