Bladderwrack (Fucus vesiculosis)

One of the most recognisable and ubiquitous seaweeds, the unfortunately named bladderwrack gets its name from the air bubbles on its thallus which keep it standing upright when submerged in water. It contains fucoidan, reputed to have antioxidant, anti-inflammatory, anti-carcinogenic and even anti-obesity properties. It can also tolerate low salinity water, which makes it a candidate for cultivation in the Baltic Sea.

 It can also be added to stock, stews or soups, or adds some coastal flavour to a cup of tea (try our Kelpie Tea for yourself!)

Dabberlocks (Alaria esculenta)

The brilliantly named and elusive dabberlocks, also known as wakame or winged kelp grows in deep water and is hard to find. It's high in calcium, magnesium, iron, potassium, fibre, B vitamins, vitamin A (beta-carotene). 

Very sweet and tasty, it can be toasted to make crisps or blanched like spinach for use in soups or salads.

DULSE (Palmaria Palmata)

Dulse, or dillisk as it’s known in Gaelic-speaking regions, is high in calcium, iodine, copper, manganese, magnesium, potassium, zinc and vitamins A, B1, B2, B9, B12 and C, dulse has a rich smokey flavour with a sweet aftertaste, akin to bacon when fried in oil.

It likes shady corners in the intertidal to subtidal zone, often grows on larger kelp plants and is best harvested in the spring. It goes well in almost any dish you can think of! Particularly with cheese, mushrooms and seafood (obviously).

Egg Wrack (Ascophyllum nodosum)

Not usually eaten, egg wrack (or knotted wrack) is a member of the fucus family and rich in alginate and vitamins A and E, but needs to be boiled for at least 15 minutes to release its goodness. It’s most commonly hand-harvested for applications in fertiliser. Alternatively, it can be ground up and used as a face mask with honey or in combination with other face creams.

It also makes a great cripsy garnish when fried in oil (use a lid on the pan to avoid the 'eggs' exploding oil into your face!).

Gutweed (Ulva Intestinalis)

Copper, calcium, iodine, iron, magnesium manganese, potassium,  zinc and vitamins A, C, E, B2, B9 and B12 can all be found in this humble little weed, easily picked up on the foreshore. Make sure you collect from a clean area (well away from streams or sewage pipes).

Also known as grass kelp or mermaid's hair, it tastes great fried in oil to accompany Asian dishes (especially hoisin duck pancakes!), or as seasoning in breads or on your eggs.

Horsetail Kelp (Laminiaria digitata)

Easily recognisable thanks to its ‘digits’ which look a bit like a hand, laminaria is also known as horsetail kelp, kombu or oarweed. It can be found in deeper water or washed up after a storm, and is especially high in iodine, iron and zinc.

It can be pre-boiled the same as pasta to make kelp lasagna, as it goes really well with the sweetness of carrots and tomatoes, and reduces flatulence when cooked with beans or lentils!

Or simply rehydrate, cut into squares and cook in some oil with sesame seeds to make a delicious healthy snack.

Irish Moss (Chondrus crispus)

Irish Moss is without doubt the jack-of-all-trades of seaweeds. Also known as carrageenan, it can be found in cough medicines due to its anti-viral properties. It is also high in magnesium.

Best from late spring to summer, Irish Moss is used as a gelling agent in the same way as gelatine, so was traditionally used in puddings in some parts of Ireland and Scotland. It also goes well in a delicious nutty cocktail with vanilla, almond milk and Jamaican rum.

Carrageenan is commonly found in all sorts of products from toothpaste to ice cream. It was also used to make the sticky ‘size’ for marbling paper in the 18th century.

It even has an identical twin called with very similar properties called Mastocarpus stellatus, or “false carrageen”

Laver (Porphyra Umbilicalis)

Lowest in iodine of all seaweeds, but high in zinc, vitamins A, B2, B9 and C, laver resembles bin liner out of water and can be found on the upper shoreline year round.

Most famously known as nori in sushi wraps. Its cultivation owes its thanks to a British phycologist Kathleen Mary Drew-Baker, known in Japan as the 'Mother of the Sea'.

Laver can be boiled for 4 hours to make laverbread or works well in a stir fry or other sweet or nutty dishes.

Pepper Dulse (Osmundea pinnatifida)

Known as the truffle of the sea, pepper dulse is not actually a relative of regular dulse (or dillisk), though it is also a red seaweed, despite appearances.

It can be found in sheltered rocky intertidal areas, often growing very short fronds which are a bit fiddly to harvest. But it’s worth the effort, as it tastes delicious fresh off the rock. My favourite thing to do with pepper dulse is to chop it up, toast it and grind it into some softened butter.

Sea Lettuce (Ulva lactuca)

Mostly found in rock pools along the upper shoreline. Rich in calcium, copper, iodine, iron, magnesium, manganese, potassium, zinc and vitamins A, C, E, B2, B9 and B12.

Sea lettuce can be used in salads or soups or dried and used as a seasoning.

It can also be rehydrated and used as a face mask to draw out toxins from the skin, leaving it soft for days.

Sea Spaghetti (Himanthalia elongata)

High in calcium, magnesium, zinc, iodine and vitamins A, E, C, B1, B2, B7 and B9, sea spaghetti can be found at low tide from spring to autumn.

It can be added fresh to salads, or older specimens can be boiled and used as a substitute for spaghetti with puttanesca or bolognese sauce.

Sugar Kelp (Saccharina latissima)

Sugar kelp is probably the most-cultivated species of seaweed in Western Europe, with various applications from cosmetics to medicines to feed & fertiliser. In the olden days it was collected, dried and burnt to make soap and glass.

One to consume with caution as it is extremely high in iodine, which can lead to thyroid problems in large doses. A small amount once a week shouldn’t do any harm, and the iodine can be significantly reduced by blanching (like spinach) or boiling for up to thirty minutes.

Besides iodine, it also contains iron, zinc, calcium, magnesium, iron, copper, potassium and vitamins B7 & D. Sugar kelp can be dried and eaten as a chewy snack like biltong or jerky, and has even been used as a moisture-absorbing barometer to predict incoming storms!

The white powder on its surface are natural sugars (mannitol). It can be added to bread, biscuits, stews or soups to draw out extra flavour, and goes particularly well with tomato-based dishes.

Minerals 

Calcium – Repairs bones, teeth, blood, nerves & muscle

Chromium – Lowers cholesterol; regulates sugar intake

Cobalt – Part of B12 molecule

Copper – Makes red blood cells, treats rheumatism & arthritis

Iodine – Used in thyroid glands to make hormones

Iron – Works in tandem with vitamin C  & copper to prevent anaemia

Magnesium – For teeth & bones and prevents muscle cramps

Manganese – Processes cholesterol, carbs & protein

Potassium – Strengthens nerves, muscles & cells. Converts sugar into energy

Selenium – Maintains skin, hair & nails

Strontium – Similar function to iodine & calcium

Vanadium – Strengthens teeth, bones and carb metabolism

Zinc – Used for growth and enzymes