Your welcome Russ, on behalf of the posters.
Weather seems to have it in for me, but as soon as it breaks I'll be back out. Managed a few additions yesterday.
Marsh samphire or glasswort depending on your region- Salicornia europaea.
Known as sea asparagus and tastes great uncooked in salads or pan fried in butter,
or with lardons of smoked bacon, black pudding and a poached duck egg.
Sea blight- Sueda maritima. Similar to samphire, but less succulent. Go's great in salads.
I think it has a slight floral/lavender taste.
Himalayan balsam- impatiens glandulifera. An edible plant with seeds that taste like a cross between cashew nuts and hazel.
As with knotweed, be cautious about transporting.
The seeds go great in salads, risottos or just eaten as-are. The plant also produces a sweet edible nectar.