Seaweeds

“Seaweed” has no consistent botanical/taxonomic meaning.  What we call “seaweeds” belong to several different groups of algae, as well as regular plants. Any seaweed that is not too tough or crystalline to chew is also edible. Nevertheless some are better than others, and many need special preparation. Here’s three of the best:

Dulse

Dulse (Palmaria palmata)

Dulse (Palmaria palmata)

This one is perfectly edible raw – a snack straight from the rockpool.

 

 

 

 

 

Toothed Wrack

Toothed Wrack (Fucus serratus)

Toothed Wrack (Fucus serratus)

Also edible raw, but benefits greatly from long, slow cooking. Goes surprisingly well with red meats, and is best cooked in the roasting dish with lamb or beef. It will eventually disintegrate to a paste that tastes of monosodium glutamate, perhaps with some crispy bits.

 

 

Sea lettuce

sea_lettuceCan be eaten raw in salads, cooked in soups, or used to make “parcels” of other food.  Unlike the other two on this page, this is a real plant, rather than an alga.

 

One thought on “Seaweeds

  1. Jane Bouttell

    Most useful – clear. consise and good photos. I can now make my mussel and wrack risotto with peace of mind.

    Reply

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