Come along on a delightful springtime foraging adventure in South West England! Get ready to explore the bountiful landscapes, uncover hidden treasures, and embark on a culinary journey like no other.

In this article, we will delve into the world of foraging, discovering where to find these natural wonders, key identification features, and the endless possibilities of what you can create with them.

So, grab your basket and let’s dive into the fascinating world of foraging in South West England!

Why Foraging is a Thriving Trend

Foraging has experienced a revival in recent years, capturing the attention of both seasoned chefs and nature enthusiasts alike. The desire to source sustainable, local food and connect with nature has propelled foraging into the spotlight. As Martin Bailey, the expert forager behind Go Foraging in Bristol, explains, “It’s an integral part of being human, harkening back to our hunter-gatherer days when foraging was vital for our survival.”

The COVID lockdown during the spring of 2020 further fuelled the interest in foraging, as people sought solace in the great outdoors and sought to engage with nature in meaningful ways.

A Closer Look at the South West England’s Abundant Offerings

The South West England is a treasure trove for foragers, boasting diverse ecosystems that harbour a myriad of edible delights. From ancient woodlands to hedgerows, these landscapes are teeming with edible plants waiting to be discovered. Helen Keating, content manager at the Woodland Trust, suggests exploring woodland and hedgerow habitats, where you’re likely to encounter an array of edible plants such as hawthorn leaves, nettles, garlic mustard, wild garlic, blackberries, elder, and sloes, depending on the season.

Woodlands:

The enchanting woodlands of the South West England offer a forager’s paradise. As you wander through these ancient groves, keep an eye out for delicious finds such as wild garlic, also known as ramsons. With its distinctive scent and delectable leaves and flowers, it adds a delightful twist to salads, soups, and sauces.

The leaves of hawthorn trees also make a tasty addition to green salads, sandwiches, and potato salads. Their pleasant nutty taste is a delightful surprise. Young beech leaves are equally popular, adding a crisp texture and light lemony flavour that works beautifully in fresh spring dishes.

Hedgerows:

The South West England’s hedgerows are a completely teeming with edible delights. Here, you’ll discover an abundance of delectable treats, including nettles, blackberries (candied stems in spring), and elderflowers. Nettles, often regarded as a pesky weed, are packed with nutrients and can be transformed into delicious dishes. Their leaves, rich in iron, vitamins A and D, and minerals, are perfect for making nettle tea, soup, or even beer. Blackberries, with their juicy sweetness, are perfect for pies, jams, or enjoyed fresh off the bramble. Elderflowers, with their delicate fragrance, are ideal for infusing drinks, making cordials, or even indulging in homemade elderflower fritters.

Coastal Delights:

The South West has an abundance stunning coastline, offering a whole new world of foraging opportunities.

Sea buckthorn, with its vibrant orange berries, is a coastal gem with a tangy, citrusy flavor.

Marsh samphire, also known as sea asparagus, adds a salty crunch to salads and makes a delightful side dish when steamed or stir-fried.

Along the coast, you may also stumble upon laver, a dark-colored seaweed used to make the traditional Welsh dish called “Laverbread.”

Where to Forage in the South West England

Foraging may conjure images of idyllic woodland walks, but fear not if you don’t have access to remote forests. You can start right in your own backyard! We suggest exploring your garden if you have one, picking three or four plants to delve into. Reliable sources can guide you on what to pick, what each part does, and how to use them in your culinary creations.

If you don’t have a garden, head to your local park, starting close to home before venturing further afield. Your local park may surprise you with an abundance of forageable treasures. Rensten recalls finding 180 different plant species in his local north London park alone. So grab your gathering basket and embark on an exciting foraging expedition right in your neighbourhood.

Once you’ve familiarised yourself with what’s available nearby, it’s time to explore the wider South West England region.

From the woodlands of Devon and Cornwall to the coastal cliffs of Dorset and Somerset, there’s a vast playground awaiting your foraging endeavours.

The Legalities of Foraging

Before setting off on your foraging adventure, it’s important to understand the legalities surrounding this ancient practice. In general, foraging is permitted in most public spaces, including parks, beaches, nature reserves, woodlands, and hedgerows. However, there’s a crucial rule to keep in mind: it’s illegal to uproot or remove a plant without permission from the landowner or occupier. This includes algae, lichens, and fungi.

Additionally, certain species are specially protected, so it’s essential to familiarise yourself with the local regulations. When in doubt, it’s always best to speak to the landowner before embarking on your foraging expedition.

It’s also crucial to forage responsibly, ensuring you do not deplete habitats or harm the ecosystem. Gather smaller quantities from different patches, ensuring the plant population remains healthy and thriving. Remember, we are part of the local ecosystem and have a responsibility to preserve and respect it.

Is foraging legal in the UK?

Foraging is A Year-Round Adventure

One of the joys of foraging is its year-round appeal.

Each season brings its own unique offerings, allowing you to immerse yourself in the ever-changing natural world.

In the UK’s changeable weather, seasons don’t fit neatly into categories, there’s often a lot of crossover. For example, nettle leaves are best picked in the first few weeks of spring, but they can be harvested again until early summer if they’ve been cut back.

Observing the seasons and noting the changes in plants adds an exciting element to your foraging journey. The more you visit a particular spot throughout the year, the more you’ll learn and discover. Witnessing the transformation of a plant from its first tender shoots in spring to its mature fruits or seeds in summer or autumn is a truly captivating experience.

In addition to seasonal variations, certain plants are endemic to specific environments, adding to the thrill of exploration. With some of my favourites being sea buckthorn along the coast, bilberries on heathland and moorland, cobnuts in Kent, and laver along the West Coast of Britain. Each locality has its own unique treasures waiting to be discovered.

One of our Springtime Favourites: Wild Garlic Pesto

Now that you’ve explored the wonders of foraging in South West England, it’s time to bring your harvest to life in the kitchen.

Let’s celebrate the arrival of spring with a vibrant and flavourful recipe: Wild Garlic Pesto.

Ingredients:

• 100g wild garlic leaves
• 50g pine nuts
• 50g Parmesan cheese, grated
• 150ml extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Method:

1. Wash the wild garlic leaves thoroughly and pat them dry.
2. Toast the pine nuts in a dry pan until golden brown, then set aside to cool.
3. In a food processor, combine the wild garlic leaves, toasted pine nuts, grated Parmesan cheese, and a squeeze of lemon juice.
4. Slowly drizzle in the olive oil while the food processor is running until the mixture reaches a smooth, creamy consistency.
5. Season with salt and pepper to taste.
6. Transfer the pesto to a jar and store in the refrigerator for up to one week.

This vibrant and aromatic wild garlic pesto is a versatile delight.

Serve it with pasta, spread it on crusty bread, or use it as a sauce for grilled vegetables or roasted meats.

Foraging is not just a solitary pursuit; it’s a chance to connect with like-minded individuals and be part of a vibrant community. The shared passion for nature, sustainability, and culinary exploration brings people together. Engage with local foraging groups, attend workshops, and participate in expert-led walks to expand your knowledge and forge meaningful connections.

As you embark on your foraging adventures in the South West England, remember to approach nature with an inquisitive mind and a deep respect for the environment. Let the wonders of the natural world captivate you, and revel in the joy of discovering and creating using the gifts of the land.

Happy foraging!

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Seaweeds of the British Isles are one of the richest in the world and that’s why through this piece we’ll take a look at Foraging for Seaweeds.  Of the 10,700 species of seaweed that have been identified around the world, more than 6%, 635 species, are found on our shorelines.

What is Seaweed?

Seaweeds are the largest and most complex form of marine algae, a diverse group of species which photosynthesise using chlorophyll to produce their own food but do not have some of the specialised cells and tissues of terrestrial plants, such as stomata, phloem and xylem.  

There are three main types of seaweed, belonging to the three main groups of algae – green (Chlorophyceae), red (Rhodophyceae) and brown (Phaeophydeae).  The green and red algaes are related to the so-called higher plants (mosses, ferns, gymnosperms and flowering plants) whereas the brown algae are related to diatoms, which are phytoplanktons.  

All three colours of seaweed contain chlorophyll, the main photosynthetic compound which gives plants their green colour. The green seaweeds get their colour from chlorophyll and also contain beta-carotene as a pigment to supplement the activity of chlorophyll.  Red seaweeds also have the red pigments, phycocyanin and phycoerythrin; the brown seaweeds have the brown pigment, fucoxanthin.  These different pigments enable the seaweed to use different wavelengths of light to photosynthesise in different depths of sea water. The colour of a particular seaweed indicates, in reverse, which wavelength of light it is able to use for photosynthesis; every one except the colour it is.

You probably already eat seaweed!

Whole seaweeds are included in a range of foods that we buy today including meat and bakery products, like sausages, frozen meats, beef patties, restructured poultry steaks, wholemeal bread, cheeses, pizza bases, pasta and thickening agents in milkshakes, to name a few. If you’re not interested or (like me) not able to read the very small print on the contents labels of processed food, you’ve probably been eating seaweed for ages without knowing it.  Eating seaweed directly from the sea is a much better way to enjoy its delicious, nutrient packed, umami flavour. 

Why eat seaweed?

With such a rich diversity of seaweed and easy access to the 35,000Km of intertidal seashore from anywhere in the UK, it is surprising that wild seaweed in our diet is restricted mostly to the Celtic ‘fringes’ – mainly Northern Ireland, Wales and North Devon. Seaweeds are extremely good for you.  They are the most highly mineralised vegetables on earth, accumulating and concentrating minerals directly from the sea; they contain high levels of vitamins, particularly A and C and have an excellent protein and amino acid profile.  Their high iodine content makes them beneficial to the thyroid gland. They are high in soluble fibre which is good for the digestion and they also have the ability to satiate – that is they fill you up and so act as an excellent diet food.  

So, where do we find them and which ones can we eat?

Seaweeds grow wherever there is a hard substrate to which they can attach.  Even soft muddy shores have seaweeds as there are always shells or the occasional piece of gravel on which to attach. It is important that you only forage seaweed that is still attached to the substrate by its holdfast.  If it is floating freely it may have come from further out at sea where poisonous species may be found or where waters are more polluted.

The great thing about seaweed is that all the ones we find growing in the intertidal zone, are not poisonous.  The intertidal zone is the area regularly covered and uncovered by the tide. The upper tidal zone is the more landward part of the shore, which is immersed only 20% of the time; the lower tidal zone is the seaward part of the shore, which is immersed 80% of the time.  This means we can reach them on foot, without swimming or going out on a boat, though some are below the water even at low tide so you may get your feet wet.  Not poisonous doesn’t necessarily mean they are edible – some have a disgusting flavour, others are too slimy or too tough to eat.  

Seaweeds can completely cover sheltered shores.  In exposed shores the number of seaweeds to be found  on open rocks decreases; they are more likely to be found on shaded, north facing rocks or in crevices and runnels.

Below are details of some of the best edible species, organised according to which part of the intertidal zone they are usually found.

Foraging for Seaweeds in the Upper Tidal area

Gutweed, Ulva intestinalis– Green seaweed

Found on all coasts of the British Isles, it grows on rocks or shells or is sometimes detached and found floating at all levels of the intertidal zone and also in brackish dykes; sometimes in freshwater, tidal rivers.

It has thin, green, twisting and turning tubes, 10 – 30cm long and 18mm wide, which, when inflated with oxygen give rise to the latin name intestinalis.  It is an annual species found between April and August.

Culinary Uses

Deep-fried crispy seaweed – sweeten it with a little icing sugar and use as a side dish or garnish.  

The tangled nature of this seaweed makes it particularly good at trapping sand and small sea creatures so wash several times as described further below.

Benefits

As an Ulva species it has similar nutritional properties to Sea Lettuce, described further below.

Channelled/Channel Wrack, Pelvetia canaliculta – Brown seaweed

Found around most coastlines except East Norfolk, Suffolk and the Thames Estuary, Chanel Wrack likes to be firmly within the splash zone and can blanket large areas of rock.

It has evenly forked, dichotomous, inrolled fronds 5 -15cm long and less than 5mm wide. The inrolled fronds form a channel on one side and a smooth ridge on the other.  When dry, the fronds darken from olive green to black.  Available all year round but best between May and August.  Around August to September the seaweed’s gametes are released from the frond tips into the water for external fertilisation.  

Culinary Uses

Cut away only the softer tips; nearer to the holdfast they get wiry and tough. The tips make good additions to salads, stir fries, sandwiches, quiches, pies and soups.  It has a strong flavour that can be improved by drying in the sun.  You can toast it under a grill for a delicious snack, or dehydrate the seaweed before grinding it into a powder and use it as a thickening, flavouring agent for broths and stews, imparting a savoury umami flavour. 

Benefits

Has a high fat content.  Very high in Omega 3.  Also a high selenium content which could have anti-cancer properties.

Foraging for Seaweeds in the Middle Tidal area

Sea Lettuce/Green Laver/ Oyster-green, Ulva lactuca  – Green seaweed

Found on all coasts of the British Isles.  Very abundant throughout the inter-tidal areas of rocky shores, on salt marshes and estuaries.

The fronds are thin, light to deep green with wavy margins that vary in size and can reach 1m long and 30cm wide.  They are attached to the rocks by a round holdfast.

Culinary Uses

This is a great addition to salads.  It is very common and grows throughout the year, so is a a great one to include in your diet on a regular basis.

A very tender seaweed which can be chopped and used as the main ingredient or addition to pasta dishes, risottos and salads.  They can be deep fried to make beautiful translucent crisps. You could dry and powder it and experiment with using it as a thickener for soups or even create ice creams.

Benefits

Nutritionally rich in iron, vitamins A, B and C and protein as well as other trace elements.  Low in fat and a great source of dietary fibre.  The young fronds are said to be tastier in spring but higher in vitamin C if picked in summer.  Protein levels peak in August but drop off in April.

It is among the edible marine algae that are rich in phenols and investigated for a potential treatment for diabetes, cancer and diseases caused by free radicals in the body.  It may also stimulate the immune system.

Egg Wrack/Knotted Wrack, Ascophyllum nodosum – Brown seaweed

Found on all sheltered shores of the British Isles, where it is common and abundant on stable rocks and boulders.

Tough, long, leathery, compressed fronds growing 30 to 15cm long and up to 1cm wide and brancing in an irregular dichotomous manner.  No midrib.  Attached by a disc-shaped holdfast. Air bladders are produced at intervals along the main axis and branches.  Branches are often parasitised by Wrack Siphon Weed, Vertebrata lanosa.

Culinary Uses

Can be harvested all year round but its growth is slowest in winter.  It grows rapidly in April and May but can decline during long periods of sunshine.

It is used in Iceland and Greenland to make herbal tea but otherwise, despite its high nutritional value, it is not normally used as an ingredient.  It is sometimes found in health food tablets and provides an alginic acid for gelatine and emulsifying agents.  Alginates are also used in pre-prepared pies, instant mixes and sauces; it is also found in wholemeal bread, sausages, frozen meats, pizza bases and cheese.

Bread enriched with an extract of Egg Wrack has been found to reduce energy intake in healthy, overweight males, with no effect on nutrient intake or hunger levels.  It can therefore be used for reducing energy intake in diets and for controlling blood sugar and cholesterol levels.

Benefits

Egg Wrack is a very nutritious seaweed.  In every 100g it contains

• 150mg of iodine
• 4,200mg of calcium
• 700mg of magnesium
• 100mg of phosphorus
• 50mg of iron an
• 1mg of zinc
• 1g fat
• 10g protein
• 6g fibre
• Vitamins B and C
• It is a valuable source of antioxidants

Medicinal uses

Research has shown that Egg Wrack has considerable antibiotic activity, being effective against bacteria such as Staphylococcus aureus and Escherichia coli.

Bladder Wrack, Fucus vesiculosus – brown seaweed

Found along the entire coastline of the British Isles it grows between the high and low tide mars, usually around the mid point and higher up than toothed wrack.

The fronds are forked with a pronounced midrib, smooth edges and round air bladders, usually in pairs.

The nutritional value of Bladder Wrack varies from season to season.  In summer it is particularly high in vitamin A and in autumn has good levels of vitamin C.  July is the best time to dry this seaweed to take advantage of its high iodine content.

It also has high levels of protein, phosphorus, bromine and magnesium and is a source of sugars, starches, fats and zinc. Like most brown seaweeds it contains fucoidan which has high antioxidant activity.

Very little of the nutrient content is lost when the seaweed is dried.

Culinary Uses:

Best cooked for a long time, for example with beans which also need to be boiled for long periods. This reduces the rubbery texture to a softer, vegetable-like texture and some of the frond will disintegrate and act as a thickening agent as well as adding flavour.

Fronds can also be on a radiator or in the sun then toast for 20 minutes in a hot oven  When dry crush or blend the fronds  and use them as a condiment, add them to bread or store them in an airtight container for later use.

Medicinal Uses:

Laboratory studies show that Bladder Wrack may be antibacterial, antiviral, anticoagulant, antilipidaemic (lowers blood cholesterol) and hypoglycaemic (lowers blood sugar).  Present day herbalism considers Bladder Wrack to have anti-hypothyroid and anti-rheumatic properties and its nutritional value makes it a useful herb in convalescence.

Serrated Wrack/Toothed Wrack, Fucus Serratus– brown seaweed

This is a brown seaweed found along the entire coastline of the British Isles.  It grows on rocks from the lower tidemark to about halfway up to the upper tidemark.

It has many forked fronds from 60 to 180cm long and about 2cm wide.  The edges of the fronds are serrated and they have a distinct midrib and pointed, jelly-filled sacks at the tips of some of the branches.  The similar Fucus species are also edible but this is the most common.

Culinary Uses

As for Bladder Wrack but the high iodine levels can impart a bitter taste.

Benefits

In Ireland it is used for body care products and seaweed baths.  It has a high vitamin E content which is an antioxidant and the free radical scavenging activity has been found to be high compared to other seaweeds.  Other bio-activities have been reported including anti-tumour, antivenom and anticoagulant.

Wireweed, Sargasum muticum – Brown seaweed

This is not a native species but was introduced to Britain in the 1970s.  It has spread along the south and south west coasts of England and has been found as far north as the Outer Hebrides.  Also widely established in Ireland.

Found in shallow sub-tidal and rock pools growing on hard substrata in shallow waters and can also tolerate estuarine conditions.

It is a large, bushy brown seaweed which can grow of 2m long.  It has regularly alternating, long, stringy branches with small, spherical bladders on short stalks.  The bladders are oval with an irregular outline.

Culinary Uses

Hawaiians have five different species of Sargassum spp and the plant is often included in traditional recipes such as raw seaweed and octopus.  A panna cotta has been made pairing coconut milk and Wireweed.  On Jeju Island in South Korea, Wireweed is known as Mojaban, a favourite food used for a traditional seafood broth called Mom-guk soup.

Benefits

It has the same potential use of many seaweeds as a valuable source of nutrients and an anti-cancer potential due to high antioxidant component – it is best used fresh as this can be reduced by drying. It is rich in various minerals, vitamins and dietary fibres.

Foraging for Seaweeds in the Lower Tidal area

Nori/Laver, Porphyra spp– Red seaweeds

There are three main types of laver that are used as food in the British Isles.

Porphyra Linearis  is found along most coasts of the British Isles, mostly on the upper shore, particularly on rocks near sand; the narrow blades of the red or brown fronds fan out over the sand at low tide; mostly October to April.

Purple Laver, Porphyra purpurea

This is found in more sheltered areas, sometimes extending into estuaries.  The fronds are shaped like a large beech leaf, dark purplish yellowish, thin and slippery.  Found all year round but more abundant in summer.

Porphyra umbilicalis

Found on rocky beaches on most coasts of the British Isles.  It grows just below Porphyra linearis on rocky shores and also attached to stones in sandy areas.  It is a green-purplish brown, very thin, sheet-like frond, often attached by a point within the frond.  Found all year but mostly in summer.

Culinary Uses

Traditionally used to make laver bread by boiling for several hours.  Once boiled it is fried in butter with oats or oatmeal (and cream if desired) and served with bacon or simply spread on toast.  Alternatively, fresh fronds can be dry fried and either eaten straight away or stored in an airtight container.  In Wales in particular, P. umbelicalis is eaten in salads, biscuits and as an accompaniment to roasted meat.

The Porphyra seaweeds are probably best known as norito which is a popular wrapper for sushi and a flavouring for soups and salads

Benefits 

Rich in protein, providing a wide range of amino acids. The vitamin A content is on average 67 times higher than eggs and the vitamin C content 1.5 times higher than oranges.

P. umbelicalis is rich in protein, vitamins A, C, E and B1, B2, B6 and B12.  It is a good source of Omega 3, polyunsaturated fatty acids and dietary fibre.

Pepper Dulse, Osmundea pinnatifida – Red Seaweed

Found throughout the British Isles except Lincolnshire and parts of East Anglia and the east coast of Ireland.

It is very abundant on moderately wave-exposed rocky shores, forming a broad zone at most shore heights, covering rock surfaces.

The alternately branched fronds are flat and quite tough.  Higher up the shore they are smaller and yellowish green whereas lower down the shore they an reach 8cm long and are reddish brown.

Culinary Uses

Has a peppery flavour and can be used in salads or miso soup to add spice.  The distinctive aroma and flavour is mostly present in younger specimens collected in winter and spring.

Benefits

A good source of antioxidants, protein, fatty acids, fibre, vitamins and minerals.  It contains 19 times more potassium than cheddar cheese, 38 times more magnesium than whole milk and 46 times more calcium than steak.

Medicinal uses

Some potential for treating bacterial and fungal infections.

Carragheen/Irish Moss, Chondrus crispus – Red seaweed

Found throughout the British Isles except  Lincolnshire, parts of the East Riding of Yorkshire, Suffolk and Norfolk coasts, it grows on rocky shores, usually under water either in rock pools or below the tidemark.

It is purple, red or even green after prolonged exposure to sunlight, has branched fronds, widening to rounded tips which are iridescent under water, emitting a bluish-pink glow.  The whole seaweed is slippery to touch.

Culinary Uses

The gelling properties of Irish Moss have made the seaweed so much a part of our daily diets that many of us fail to realise we are eating it in ice creams, salad dressings and many other processed foods. Traditionally used for milk puddings, they have a slightly fishy after-taste, which can be masked by serving with acidic fruit.  They can also be used as thickeners for making set savoury dishes.

Irish Moss drink is made in the West Indies by simmering the fronds in water with cinnamon and linseed until the water thickens, adding condensed milk, nutmeg and vanilla essence.  Leave it to cool and whisk to prevent setting.

False Irish Moss is also edible.  It has fronds that are thickened at the edges producing a groov in the middle and a U-shaped cross-section.  It is covered in small nipple-like reproductive bodies that make it rough to touch.  It can be used the same as Irish Moss.

Benefits

It is rich in many nutrients.  100g contains:

• 20-30mg iodine
• 20mg iron
• 900mg calcium
• 2,200 mg sodium
• 3,400mg potassium
• 700mg magnesium
• 800mg phosphorus
• 1 – 3g fats
• 6g fibre
• 15g protein

Medicinal uses

Modern research confirms some of its uses in folk medicine.  It is anti-viral, expectorant and soothes dry and irritated mucus membranes, making it useful for coughs, colds and chest complaints.  However, cooking may destroy these properties.

It can also be used as a demulcent in gastric ulcers, to relieve constipation and diarrhoea and to sooth inflammation in cystitis and other urinary infections. It is beneficial to gut health, promoting the growth of beneficial, probiotic bacteria.

Dulse/Dillisk, Palmaria palmata – Red seaweed

Found on all coasts of the British Isles, it grows on rocks, other plants, especially Forest Kelp, Laminaria hyperborea stipes.  Found both on the shore and in the subtidal one to a depth of 20m in sheltered and moderately exposed areas.

The reddish brown, thin, flat, leathery fronds grow from a disc holdfast and are much divided into lobes which grow 30 – 80mm wide and up to 1m long but usually no longer than 40cm.

Culinary Uses

Dried fronds can be eaten like crisps.  It can be boiled for a few minutes, chopped finely and added to garlic mashed potatoes. 

Benefits

Nutritionally, Dulse has more protein than foods such as chicken or almonds, comparable to foods such as soybeans.  It is almost as rich in iron as Bladder Wrack. Its vitamin A content is highest in summer and vitamin C is higher in autumn.  A small amount of dulse can provide more than 100% of the daily allowance of vitamin B6 and 66% allowance of B12, iron and fluoride.  It also contains vitamin E, iodine, phosphorus, nitrogen, potassium, magnesium, calcium, sulphur, manganese, titanium, yeast as well as sugar and starch.

Medicinal uses

Historically Dulse was used to treat parasitical infections, to relieve constipation and as a cure for scurvy. Today it is also recognised as a potential medicinal plant, particular for its iodine content.  It has also been shown to have potential in reducing the risk of intestinal and mammary cancer in animals, reversing hardening of arteries and reducing high blood pressure and preventing the build up of toxins, waste and even radioactive or heavy metals from the body.

Thongweed/Sea Spaghetti, Himanthalia elongata – Brown seaweed

Found on coasts through the British Isles, except southeast England.  It grows on rocky shores close to the low tide mark, below Toothed Wrack.

The fronds are shaped like a concave mushroom but the more noticeable and useful part of this seaweed are the straplike reproductive fronds or receptacles.  During the main growth period, February to May, they reach 5 – 25cm long, branching in two several times.

Culinary Uses

Not only does this resemble floating pasta, it can be cooked the same way.  Treat it like a vegetable, ribbon pasta and use it as a noodle base or accompaniment to traditional pasta dishes.  It has a strong seaweed odour and can be harvested from late spring to early autumn.

It can be dried or pickled or fried on a high heat until browned and crispy.

Benefits

Rich in nutritious amino acids.  Contains B vitamins and vitamin A. Per 100g it contains

• 28mg vitamin C
• 59mg iron
• 720mg calcium

Its antimicrobial and antioxidant activity also help to prevent food spoilage.

Medicinal uses

It has antibiotic properties and also an analgesic effect (pain killing) on the central nervous system.

Velvet Horn/Dead Men’s Fingers, Codium fragile – Green Seaweed

This is not a native species  but is found on the coasts of south and southwest England, Wales, west and south-east Scotland and Orkney  It grows below the low tidemark on rocky coasts.

The fronds are dark green, upright and branched dichotomously, the branches are soft and velvety.

Culinary Uses:

It provides a bulky vegetable which is commonly soaked, sugared and eaten as a delicacy.  In China, Japan, Korea and the Philippines it is used in sweets, salads and soups.   In Korea it is also made into a tea.

Deep-fry in tempura batter or shallow fry briefly or dry and grind to make a condiment.

Benefits

Good levels of vitamins A and E4.  Contains a range of proteins and abundant fatty acids as well as carbohydrates, minerals, sugars, starches and trace elements; particularly high in iron.

Medicinal uses

Has been used as an anticoagulant in the pharmaceutical industry.  It shows some antibacterial activity and studies have suggested it may inhibit the development of leukaemia and colon cancer.

Foraging for Seaweeds in the Sub-tidal area

Kelp

Having said earlier that seaweeds can reduce appetite, kelps have the opposite effect as they contain glutamic acids from which monosodium glutamate (MSG) is derived.  MSG has appetite enhancing properties, making you feel hungry after you have eaten.

Sugar Kelp, Saccharina latissima – Brown seaweed

Found on all coastal areas of the British Isles, it is an annual species which often colonises unstable or scoured habitats in summer.

This kelp grows to 1.5m, typically with an elongated strap-shaped frond, narrowing towards a rounded apex and with an uneven surface.  Below the frond is a flexible, often smooth, thin stipe.  Individuals are attached via a claw-like holdfast.

Culinary uses

It an be consumed as a fresh or dry food and its natural sugar content makes it ideal for making alcohol.

The stipes are said to taste like peanuts and it is often eaten as a snack such as fried sweet kelp chips. It is eaten as a vegetable in Japan and Korea and also in France, Denmark, Portugal and Spain.

Benefits

High in protein, iodine, bromine, vitamins B and K, calcium, potassium, manganese, nitrogen, sodium, glutamic acid, nickel and iron.  Also high in sugar and starch and therefore makes a tasty snack.  It is highest in vitamin C in late spring but highest in sugar content in summer.

Medicinal uses

A good source of antioxidants and phenolic compounds which have antimicrobial properties.

Forest Kelp, Laminaria hyperborea – Brown seaweed

Found on most coastlines of the British Isles except for the east and south-east coasts of England where it is uncommon.  It grows on rocky substrates usually below the low water mark but can be found in rock pools.

They grow from 0.5 to 3.5m high with sheet-like lamina, oval shaped, cleft into linear segments, expanding abruptly from a long, rough, cylindrical stipe and attached via a claw like holdfast.

Culinary Uses

In Iceland, Forest Kelp is eaten dried and toasted.  It is also eaten in the UK, Ireland, Norway and Spain.  It is used in the food industry for making emulsifiers and gelling agents.

Benefits

Forty two different fatty acids have been identified in the seaweed and, along with other Laminaria species it is considered to be richer in vitamins and minerals than any other vegetable.

Medicinal Uses

It has bioactive compounds with anticoagulant, antiviral and anticancer properties.

Tangle/Oarweed, Laminaria digitata – brown seaweed

Oarweed grows on the lowest part of the shore and into the shallow subtidal zone. It is usually only visible on exceptionally low spring tides, when more of the shoreline is exposed.

It is deep brown with a thick, oval, rubbery stipe, up to 1.5cm wide and 30cm long.  The blade is split by wave action into finger-like segments.  The whole algae may be several metres long. 

Culinary Uses

A popular method of cooking kelps is deep frying in vegetable oil or sauted or marinated to make seaweed chips.  When cooked, kelp turns a deep green.  It can be used to wrap fish before barbecuing, keeping it moist and adding a delicate seaweed flavour.  In Japan Kelp is used to make a gloopy stock called ‘sashi’ which forms the basis for soups such as miso, noodle broths, dipping sauces and simmered dishes.

Benefits

Rich in minerals and vitamins such as potassium, magnesium, iron and iodine.  Vitamin C levels are said to be highest in spring while at that time of year it is lowest in starch.  Protein levels are said to be highest in February.  The fibre content is twice that of brown rice.

Medicinal uses

Antioxidant and antimicrobial properties.  Traditionally used in Chinese herbal medicine for treatment of cancer, they have been demonstrated to have anti-tumour actions.  Also said to have a beneficial effect on gut health.

Dabberlocks/Atlantic Wakame, Alaria esculenta – brown seaweed

Found in Scotland and Ireland, Cornwall, Somerset, Northumberland and westerly parts of the Welsh coast, Dabberlocks grows on rocks near low tide but always under water

Its stipe is 10 – 30cm long and 0.5 – 1.25cm wide, round or oval in cross-section.  The wavy, ribbon like blades can be yellow, brown or olive green and up to 4m long, but usually smaller, with a solid midrib almost as wide as the stipe for its entire length.  On older plants sporophylls grow out of the sides of the stipe below the blade, around 10cm long.  

Culinary Uses

This is very similar to Japanese Wakame, Undaria pinnatifida, and can be used in its place in recipes.  The sporophylls and midrib were traditionally eaten in Scotland as a sweet, nutty, peanut-like snack called hinnie waar.  The fronds are also eaten in Scotland, Ireland, Iceland, Denmark and the Faroe Islands.  Drying or smoking improves the flavour. Dabberlocks are lighter and dry quicker than kelps.  Once dried they can be used as a seasoning and stored for later use in a stock.

The dried plant can be rehydrated after soaking in cold water for 20 minutes

Benefits

Contains iodine, bromie, sugars and starches and various trace elements. High in vitamins A, K, C and B it is said to contain the highest vitamin C content in spring but it reaches its greatest bulk in summer and greatest length in winter.  It is a viable source of energy providing, per 100g

• 40g carbohydrate
• 3.6g fat
• 18g protein (said to be highest in winter)

Seaweeds have a high value both ecologically and economically.  They are important primary producers and they constitute a habitat for a wide range of intertidal and subtidal animals. When foraging for seaweed the same laws and ethics apply as for wild plants and mushrooms.  However, rather than not uprooting you should not pull a seaweed up by its holdfast; cut above it allowing the individual to regrow.  Closer to the holdfast most seaweeds become tough anyway.

All seaweeds have propensity to trap sand and grit in their fronds so, before eating, cooking or drying, rinse them thoroughly six times – discarding the water between each rinse.  Most do not have a very long shelf life so eat, cook or dry them as fresh as possible.

When foraging for seaweed always be aware of the tides and set an alarm to alert you when the tide is coming in, to allow you plenty of time to get back to safe ground before high tide.

More detailed identification guides for most of the species above can be found here.

Here’s more on the health implications of consuming seaweed.

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Mayday traditionally marks the beginning of summer and May can often be one of the warmest and driest months of the year, foraging in May can be fruitful. Spring greens are still out in force and the warmer weather means the next wave of edibles is just beginning.

So what can you forage in May? Here are our top five picks for the month.

Hawthorn

In May the hawthorn bushes are in full bloom. Their flowers are a signature of May and their thorny branches feature in May Day traditions all over the UK. The flowers have an amazing almondy flavour and are great added to salads, used in deserts or infused in alcohol.

Click here for the ID guide for Hawthorn.

Fairy ring champignons

A lovely late spring, early summer time mushroom, They get their common name as they grow in rings. The rings can vary greatly in size depending on the age of the parent mycelium.

The mushrooms contain high levels of sugar called trehalose, which prevents cell damage when the mushrooms become extremely dry. So even if the weather does get hot they still tend to be in a good condition.

Click here for the ID guide for Fairy Ring Champignons.

Ox-eye daisy

I think this is one of the best tasting flowering plants, the flowers and leaves are both edible and delicious.

I pickle the unopened flower buds and use them as a caper alternative.

When the flower buds have fully opened they are lovely dipped in a tempura batter and deep fried or they can be simply tossed through a fresh salad.

The young leaves have a strong herbal flavour when raw and I add them finely chopped to salads; they can also be cooked in a similar way to spinach.

Click here for the ID guide for Ox Eye Daisy

Irish sea moss or Carrageen

Carrageen is an increasingly popular seaweed due to its immune boosting properties, it can be found along most of the British coastline and it’s easy to ID. It’s a seaweed that most of us will have eaten perhaps unknowingly as it’s used a lot as a vegan thickener or stabiliser and appears in vegan milks, toothpaste and beers. 

Click here for the ID guide for Carrageenan.

Ladies Smock

A common member of the Cabbage family is at its best in spring. The flowers and leaves have a spicy, horseradish type flavour  that works well in a variety of dishes. Normally found in meadows, where it gets established it can become hyper abundant.

Click here for the ID guide for Ladies Smock.

Recipe of the month for Foraging in May

Carrageen Pudding

This is a traditional Irish recipe that’s quite similar to an Italian panna cotta.

Ingredients 

10g dried carrageen moss 

600ml milk 

1 vanilla pod 

1 large egg, separated 

30g caster sugar 

300ml double cream

Instructions 

Soak the carrageen in warm water for about 10 minutes until it softens. 

Drain off the water and place the seaweed in a saucepan with the milk. 

Split and scrape the seeds of the vanilla pod into the milk and add the pod too. Bring to the boil and simmer gently for 10 minutes. 

Put the egg yolk into a bowl with the sugar and mix well with a whisk. 

Strain the milk mixture onto the egg yolk, pushing through all the jelly-like, swollen moss with the back of a spoon. 

Add the cream and leave to cool, then pour into individual ramekins and refrigerate for 30 minutes or so until set. 

I like to serve mine with a fresh coulis made from wild berries.

Click here for more Spring recipes

What to forage in April.

Foraging in April, it’s one of my favourite months to forage, the warming temperatures make everything burst to life. It’s the month for fresh spring greens and herbs but there are also a few gourmet mushrooms too.

What to forage in June.

Foraging in June can be really variable weather-wise, one day it’s hot and humid and the next day it’s damp and miserable. The summer solstice is towards the end of the month when the sun reaches its highest point, it’s an important time in the foraging calendar.

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Common Names

Sometimes called Laver (not strictly correct, but they are very similar)

Botanical Name

Pyropia yezoensis, californica, tenera and other species. Note that Laver is in the Porphyria genus, but the seaweeds in each are often reclassified.

Scientific Classification

Kingdom – Plantae

Order –Bangiales

Family – Bangiaceae

Habitat

A seaweed that likes the intertidal zones. It tends to grow in patches and will hold fast to the sea floor but particularly likes rocks. It is found globally in warm-temperate waters. You are more likely to find Laver than Nori in Britain, but they can be used identically.

Physical Characteristics:

Fronds

A red seaweed that has thin, membranous, folded blades that can appear red, brown, pinkish or even dark green.

Holdfast

Small, discoid (disc-shaped), firmly attaches to rocks or shells.

Known Hazards 

As with most seaweeds, the high iodine content means that those with thyroid issues should be careful not to consume too much if they are already taking iodine supplements. Likewise, the salt content may be a problem for those who need to limit their salt intake. In general, there are more hazards associated with the environment you find it in than from the algae itself. It is wise to check water quality data from the Environment Agency (https://environment.data.gov.uk/bwq/profiles/ ) to see whether there are issues with chemical or sewage pollution in the water, and to rinse your harvested seaweed well with clean water to be on the safe side. You should also be aware of slippery or unstable rocks, and the possibility of the sea coming round quickly and cutting you off from land. Check the tide times, only harvest from areas you can get to safely, and take someone with you to get help if you get into difficulty. 

Could Be Confused With

Nori is incredibly similar to Laver (Porphyra spp) and can be used in the same way safely.

Edible Uses

Both Laver and Nori are delicious! If you dry them first, they can be easily stored and rehydrated when you are ready to use them. Add squares to soups and stews, or rehydrate full sheets to use in sushi making. You could also crumble dried nori into your salt, fold it into your butter, add to breads and crackers, or even infuse some into a foraged alcohol or freeze it into your cocktail ice cubes for an umami twist.

Notes on Herbal uses

Nori, like all seaweeds, are very high in iodine, making moderate regular consumption a great way to keep essential minerals high.

Conservation Considerations

This is a seaweed that has been studied due to its resilience in the face of environmental stressors such as desiccation, temperature fluctuation and other features of changing environments. Several Pyropia species are extensively farmed in east Asia to provide Nori for the food industry.

Aim to harvest when the tide is low to give you plenty of time to take in the seaside. Always cut the tips of the alga you harvest away with a sharp blade, leaving the holdfast to regenerate. Check the legality of harvesting in places that are conserved.

Extra notes from the Foragers

In Japan, there’s an old belief that eating nori can make you strong and healthy. Samurai were even said to carry dried nori as a lightweight, energy-packed snack on long marches!

Click here to explore more Seaweed guides

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Note: You may have heard more about Carrageenan than about Irish Moss, and you may be surprised to find controversial material after googling carrageenan! Irish Moss is the seaweed from which the fibre/carbohydrate carrageenan is extracted. The information below relates to eating the entire seaweed, unextracted, whereas lots of online information is about the extracted fibres carrageenan, poligeenan etc. Extracted carrageenan is used in the food and cosmetics industries as a thickener, stabiliser and texture enhancer.

Common Names

Sea Moss, Carrageen

Botanical Name

Chondrus crispus

Scientific Classification

Kingdom – Chromista

Order – Gigartinales

Family – Gigartinaceae

Habitat

It grows on rock from the subtidal to intertidal zone across the British Isles. Further towards the ocean floor, the colour will become darker red.

Physical Characteristics:

Fronds

A small red alga that generally grows to about 20cm in length. The fronds tend to branch/fan out four times and end in small pointed horns. Irish moss is quite variable, and it can take some practice to distinguish it from the other small red seaweeds. Closer to the shore, the colour can change to be more green or even yellow, particularly at the tips.

Holdfast

he holdfast is small, discoid (disc-shaped), and slightly flattened.

Known Hazards 

As with most seaweeds, the high iodine content means that those with thyroid issues should be careful not to consume too much if they are already taking iodine supplements. Likewise, the salt content may be a problem for those who need to limit their salt intake. In general, there are more hazards associated with the environment you find it in than from the algae itself. It is wise to check water quality data from the Environment Agency (https://environment.data.gov.uk/bwq/profiles/ ) to see whether there are issues with chemical or sewage pollution in the water, and to rinse your harvested seaweed well with clean water to be on the safe side. You should also be aware of slippery or unstable rocks, and the possibility of the sea coming round quickly and cutting you off from land. Check the tide times, only harvest from areas you can get to safely, and take someone with you to get help if you get into difficulty. 

Another note on carrageenan: you will see content online about the health risks of consuming large amounts of carrageenan from foods that have required emulsifying and otherwise processing. Too much of anything is a problem, and it may be that people already living with digestive issues and microbiome dysbiosis should steer clear of processed foods containing high concentrations of carrageenan. Keep in mind that this controversy relates to a single molecule derived from Irish Moss – these claims and data do not necessarily relate to consuming the entire seaweed, which is made up of thousands of other molecules and minerals, many of which are highly beneficial if consumed in context and moderation. If you have more concerns or queries about this, consult a healthcare provider such as pharmacist, GP or medical herbalist.

Otherwise, take care with increasing your seaweed consumption if you take thyroid medication. Do your homework on the water quality from which you harvest you algae – the UK government has been allowing a greater number of untreated combined sewage discharges for the past couple of years (as of 2022). Wash your weed and cook it well when you get home as a rule of thumb if harvesting during the winter (greater water volumes flowing through the sewers – greater overflows).

Could Be Confused With

A particularly similar species is Grape Pip Weed, also sometimes known as false carragheen (Mastocarpus stellatus). It often grows alongside Irish Moss, and it’s not an issue if you pick the other – it can be used in the same ways, but the flavour is often a bit more umami.

Edible Uses

The high carbohydrate content of this little seaweed does lend itself to being a thickening agent in gravies, soups, stews and sauces, but also in sweet dishes such as panna cotta, custard and rice pudding. If simmered from dry for 15 minutes it will form a sort of jelly which can be strained and used immediately or dried. It will set at room temperature, so act quickly or reheat. Alternatively, you can put rehydrated seaweed into a cheesecloth bag and pop it directly into the pan of liquid to be thickened. Simmer for 20-25 minutes. Experiment with proportions – 1:2 seaweed:liquid seems to be effective for panna cotta style dishes, so use less for a looser bind. Be prepared for the slightly salty, sea-like flavour, and if possible use it to complement innovative flavour combinations. It’s quite tough, so you’re unlikely to want to nibble it as is. Adding a little to broths and herbal teas is a great way to take a liquid vitamin.

Notes on Herbal uses

Rachel Lambert makes a cough and cold syrup with Irish moss, turmeric, pepper, ginger, lemon and honey (https://www.wildwalks-southwest.co.uk/carrageen-seaweed-cough-and-cold-syrup/) which would certainly keep colds at bay! Seaweeds are all very high in iodine, an essential mineral for immune health. Take moderately and frequently.

Conservation Considerations

A common seaweed across the British Isles. Be aware of conservation designations and where it is legal to harvest seaweeds.

When harvesting seaweeds, always cut the tips away with a sharp blade, leaving the rest of the alga to regrow, just like you would for land plants. These seaweeds reproduce from autumn to early spring, so it’s best to harvest them outside of those times. For best effects, dry them soon after harvesting and cook with the rehydrated tissue.

Extra notes from the Foragers

The name for carrageenan actually comes from the Irish word for ‘little rock’ – carraigín.

Click here to explore more Seaweed guides

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Common Names

Toothed wrack, Saw wrack

Botanical Name

Fucus serratus

Scientific Classification

Kingdom – Chromista

Order –Fucales 

Family – Fucaceae

Habitat

Found mostly on hard substrata low on the shore, especially on more sheltered coasts.

They are found throughout British and Irish coasts and notably on the coast of France and the southern tip of Sweden.

Physical Characteristics:

Fronds

A larger wrack that can grow to 60cm long.

This is a brown seaweed with dark, wiry stems and slightly lighter, flat straplike fronds with distinctive serrations or teeth along the edges.

The frond tips are slightly roughened in texture.

Above the tips there is a distinctive midrib.

Toothed wracks grow thickly on the rocks low on the shore.

Holdfast

The holdfast is small, discoid (disc-shaped), and tough.

Known Hazards 

As with most seaweeds, the high iodine content means that those with thyroid issues should be careful not to consume too much if they are already taking iodine supplements. Likewise, the salt content may be a problem for those who need to limit their salt intake. In general, there are more hazards associated with the environment you find it in than from the algae itself. It is wise to check water quality data from the Environment Agency (https://environment.data.gov.uk/bwq/profiles/ ) to see whether there are issues with chemical or sewage pollution in the water, and to rinse your harvested seaweed well with clean water to be on the safe side. You should also be aware of slippery or unstable rocks, and the possibility of the sea coming round quickly and cutting you off from land. Check the tide times, only harvest from areas you can get to safely, and take someone with you to get help if you get into difficulty. 

Could Be Confused With

This wrack is distinctive due to its flat strap-like frond tips and serrated edges.

All the other wracks are edible.

Edible Uses

The flat frond tips make good additions to salads, stir fries, sandwiches and anything else that needs a salty kick.

All the wracks make a very good soup thickening and flavouring agent when dried and powdered. Ensure complete drying for best results.

These seaweeds along with other wracks actually make a really nice pickle, I usually cut the top 5cm off and use those bits, pop them straight in a jar and pour over your favourite pickling liquor, hot. It will partially cook them but now make them mushy. The resulting pickle is fantastic.

Being lower on the shore, this wrack should be harvested during the two hours around low tide.

Cut the tender tips away from the more wiry stems.

Notes on Herbal uses

Brown seaweeds are high in iodine, and were traditionally used for goitre. Use seaweeds as a tonic food – little and often – to optimise nutrient levels and promote good health long term.

Conservation Considerations

This is a common seaweed.

Only harvest what you need, never stripping an entire patch.

Take only the tips, leaving the rest of the algae to complete its life cycle.

Extra notes from the Foragers

Folklore warned that cutting too much saw wrack at once could bring bad weather, reinforcing sustainable harvesting long before modern conservation ideas.

Click here to explore more Seaweed guides

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Common Names

Channel Wrack

Botanical Name

Pelvetia canaliculata

Scientific Classification

Kingdom – Chromista

Order –Fucales 

Family – Fucaceae

Habitat

Channel wrack is one of the first wracks that you tend to find as you move from land to water. It likes to be firmly within the splash zone, and can blanket large areas of rock. It is found around the rockier shores of Britain, such as west Wales, Scotland, and is widely found on the west coasts of Ireland and France.

Physical Characteristics:

Fronds

Brown seaweed with a dark, wiry stem opening out into a handful of fronds, each roughly 5-15cm long.

The fronds form swollen V-shaped tips that are much lighter in colour, approaching yellow.

The fronds each have a distinct channel in them caused by curling of the edges, hence the name.

This wrack lacks a midrib and bladders containing air.

Holdfast

The holdfast is small, disc-shaped, and flattened.

Known Hazards 

As with most seaweeds, the high iodine content means that those with thyroid issues should be careful not to consume too much if they are already taking iodine supplements. Likewise, the salt content may be a problem for those who need to limit their salt intake. In general, there are more hazards associated with the environment you find it in than from the algae itself. It is wise to check water quality data from the Environment Agency (https://environment.data.gov.uk/bwq/profiles/ ) to see whether there are issues with chemical or sewage pollution in the water, and to rinse your harvested seaweed well with clean water to be on the safe side. You should also be aware of slippery or unstable rocks, and the possibility of the sea coming round quickly and cutting you off from land. Check the tide times, only harvest from areas you can get to safely, and take someone with you to get help if you get into difficulty. 

Could Be Confused With

Channel wrack is distinguishable from the abundant other kinds of wrack by its presence in the splash zone at high tide, and the elongated bladders at the frond ends that turn yellow and are therefore distinctive from a distance.

It is also slightly smaller than other wracks. All the wracks are edible, and there are no seaweeds currently found on the coasts of Britain that are toxic.

Edible Uses

The juicy tips of channel wrack make good additions to salads, stir fries, sandwiches, quiches, pies and soups. A common use is as a thickening, flavouring agent for broths and stews, to which channel wrack lends its savoury, umami flavour. Dehydrate the seaweed before grinding into a powder, or toast under a grill for a delicious snack.

Best harvested between May and August.

Cutaway only the softer tips; nearer to the holdfast they get wiry and tough.

They are available all year round, so it becomes a matter of preference whether you are happy to pick winter wracks.

Around August – September the seaweed’s gametes are released from the frond tips into the water for external fertilisation

Notes on Herbal uses

The brown wrack seaweeds are high in iodine and have historically been used for goitre. These are brilliant tonic foods and should be eaten in moderation on a regular basis to ensure optimal nutrition.

Conservation Considerations

This is a very abundant seaweed that tolerates desiccation well.

Never strip an entire patch, and only take the tips, leaving the rest of the algae to complete its life cycle.

Extra notes from the Foragers

This wrack can die if exposed to water for too long, although it needs submersion to obtain nutrients. It grows more slowly than other wracks that live further down the shore, meaning it is out competed closer to the water.

Click here to explore more Seaweed guides

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Common Names

Sea lettuce, Sea Salad

Botanical Name

Ulva lactuca

Scientific Classification

Kingdom – Plantae

Order –Ulvales

Family – Ulvaceae

Habitat

Found growing on rocks and in sandy rockpools. It prefers sheltered areas.

A very commonly found plant in the UK and Ireland, with recordings of it across western Europe.

Physical Characteristics:

Fronds

This seaweed literally looks like lettuce leaves in the sea. The fronds are green, translucent and quite touch, and they grow in little florets.

They tend to be about palm sized, but can grow to 30cm across.

Holdfast

The holdfast is small, discoid, and flattened

Known Hazards 

Sea lettuce likes living in polluted areas, so can accumulate heavy metals and other chemicals.

As with most seaweeds, the high iodine content means that those with thyroid issues should be careful not to consume too much if they are already taking iodine supplements. Likewise, the salt content may be a problem for those who need to limit their salt intake. In general, there are more hazards associated with the environment you find it in than from the algae itself. It is wise to check water quality data from the Environment Agency (https://environment.data.gov.uk/bwq/profiles/ ) to see whether there are issues with chemical or sewage pollution in the water, and to rinse your harvested seaweed well with clean water to be on the safe side. You should also be aware of slippery or unstable rocks, and the possibility of the sea coming round quickly and cutting you off from land. Check the tide times, only harvest from areas you can get to safely, and take someone with you to get help if you get into difficulty. 

Could Be Confused With

It is a close relative of Gutweed/mermaid’s hair, which has small green threads instead of wide fronds. Sometimes a sun-bleached piece of laver may appear greenish, but it will not have the curly edges associated with sea lettuce.

Edible Uses

As the name suggests, this is a great addition to salads. It is very common and grows throughout the year, so is a great one to include in your diet on a regular – but moderate – basis.

It is wonderful made into crisps due to its thin texture, and can be used as a vegetable in many dishes.

You could dry and powder it and experiment with using it as a thickener for soups, stews or even creative ice creams.

Notes on Herbal uses

As with all seaweeds, sea spaghetti is very high in minerals and salts due to needing to retain enough water in a very saline environment. This makes it a wonderful tonic food, important in the maintenance of a thriving nervous, immune and just about every other body system.

Consume in moderation – see the safety section above. Clinically (by medical herbalists), seaweeds are often used for skin and skeletal issues.

Conservation Considerations

This is a very common seaweed, which is capable of surviving where other species cannot, such as in highly polluted areas. If there is a higher than usual amount of sea lettuce it may be an indication that the area is polluted. Be aware of this when harvesting.

Extra notes from the Foragers

Often to be found washed up in the rock pools, sometimes you will be lucky enough to come upon a garden of sea lettuce growing altogether.

Late spring to late Autumn tends to be the time during which it is most abundant, but it can be found all year around.

Take fronds that look fresh and vibrant green – you will often see white or yellow material with the same texture as sea lettuce which is simply sun-bleached.

Amazingly Sea Lettuce can keep living even when detached from the rocks so this is one that, with caution, we can pick detached from the rocks.

If the area is sheltered, sea lettuce can occasionally continue to grow in floating rafts if it has become detached from its substrate.

Click here to explore more Seaweed guides

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Common Names

Rockweed, Seawrack

Botanical Name

Fucus vesiculosus

Scientific Classification

Kingdom – Chromista

Order –Fucales 

Family – Fucaceae

Habitat

This seaweed likes to be between the high and low watermarks, spending a fair amount of time submerged.

Found across Britain on its rocky shores. Easily found on rocky shores in the Americas and Europe.

This seaweed likes to be between the high and low watermarks, spending a fair amount of time submerged.

Physical Characteristics:

Fronds

This is a brown seaweed that can vary massively in size, from a few fronds 15cm in length to countless boulders covered with metre long fronds.

Like many of the wracks, it is organised into strappy fronds that have bladders – literally pockets of air, or sometimes gel – which function to assist in flotation. In this species, the bladders often appear in pairs beside the prominent mid-rib running down the centre of the frond, and the edges are notably non-serrated.

The number of bladders varies with wave action; more waves leads to fewer bladders that tend to be located at the end of the frond, and vice versa. Look at many different images of bladderwrack to instil the pattern into your mind.

The fronds tend to be covered in a layer of mucilage – sticky carbohydrate – that helps to protect the algae from temperature and desiccation stress.

Holdfast

The holdfast of bladderwrack is disc-shaped and basal.

Known Hazards 

As with most seaweeds, the high iodine content means that those with thyroid issues should be careful not to consume too much if they are already taking iodine supplements. Likewise, the salt content may be a problem for those who need to limit their salt intake. In general, there are more hazards associated with the environment you find it in than from the algae itself. It is wise to check water quality data from the Environment Agency (https://environment.data.gov.uk/bwq/profiles/ ) to see whether there are issues with chemical or sewage pollution in the water, and to rinse your harvested seaweed well with clean water to be on the safe side. You should also be aware of slippery or unstable rocks, and the possibility of the sea coming round quickly and cutting you off from land. Check the tide times, only harvest from areas you can get to safely, and take someone with you to get help if you get into difficulty. 

Could Be Confused With

Many of the wracks appear similar, and for the purposes of culinary use, it’s only a matter of taste.

Once you start looking at them closely, you’ll find that you notice the distinguishing details, such as the serrated edges of the serrated wrack, the large bulbous bladders of egg wrack, and the distinctive frond divisions of horned wrack.

Edible Uses

This is a true sea vegetable, with plenty of body and saltiness but without the striking meaty flavours of some of the red seaweeds.

Grill with a drizzle of oil and a sprinkle of pepper for a delicious snack, stir fry into pasta and vegetable dishes, including in stews and sauces, or steam and serve with chilli and sesame seeds as a salad, for example.

You will probably see bladderwrack all year around. Make sure to cut what you gather away from the rest of the colony to avoid damaging its chances of reproducing but also to avoid getting grit and dirt in your food!

The bases of the fronds nearest the holdfast tend to be very fibrous, so best to slice away the first few inches which are softer and fresher.

Notes on Herbal uses

Bladderwrack contains high concentrations of iodine, which is essential for proper thyroid function, and therefore for metabolic health. Include a moderate amount frequently in your diet to obtain the benefits.

It also contains other minerals and a host of carbohydrates that moderate the function of the immune system.

Conservation Considerations

Although it is very common on most of Britain’s rocky coastlines. Treat the algae with care, never pulling them completely away from their holdfasts, thereby giving them the best chances of reproducing. Wracks provide food and habitats to many rock-pool creatures like grazing molluscs and tiny fish.

Extra notes from the Foragers

Bladderwrack, being so abundant, is now a source for compounds added to face creams, reportedly for their anti-ageing qualities. It was previously a source of industrial and medical iodine.

Click here to explore more Seaweed guides

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Common Names

Sea-belt, Sugar Wrack

Botanical Name

Laminaria saccharina, Saccharina latissima

Scientific Classification

Kingdom – Chromista

Order –Laminariales

Family – Laminariaceae

Habitat

This seaweed is fond of low water, sheltered areas with fast-moving flows. It dislikes exposed shores, and is often found in patches along water’s edges.

This seaweed grows rapidly from winter until April, so can be a good find when other species have receded.

Found throughout the UK, some western coasts of northern Europe, and eastern North America.

Physical Characteristics:

Fronds

This kelp has a relatively small short, fine stipe (stem), which has a round cross-section and is more flexible than other kelps. Its brown fronds are undivided, with rigidly frilled edges and bubbles/highly textured centre sections. The shape of the fronds can be quite variable depending on the conditions in which the plant grows, e.g. water flow, exposure etc.

Holdfast

The holdfast is branched and root-like, made of many finger-like haptera.

Known Hazards 

As with most seaweeds, the high iodine content means that those with thyroid issues should be careful not to consume too much if they are already taking iodine supplements. Likewise, the salt content may be a problem for those who need to limit their salt intake. In general, there are more hazards associated with the environment you find it in than from the algae itself. It is wise to check water quality data from the Environment Agency (https://environment.data.gov.uk/bwq/profiles/ ) to see whether there are issues with chemical or sewage pollution in the water, and to rinse your harvested seaweed well with clean water to be on the safe side. You should also be aware of slippery or unstable rocks, and the possibility of the sea coming round quickly and cutting you off from land. Check the tide times, only harvest from areas you can get to safely, and take someone with you to get help if you get into difficulty. 

Could Be Confused With

No other species is as rigidly frilled at its edges – Dabberlocks is a bit wrinkled and is also brown, but has a distinctive midrib which differentiates it from sugar kelp.

Edible Uses

This seaweed has a uniquely sweet taste, and can therefore be used by the creative cook in many exciting ways.

Marinade and cook down for a new take on sweet and sour sauces, add to exciting salads alongside fruits, cheese and nuts, or experiment with bringing the umami flavours into deserts.

Conservation Considerations

Never pull the entire plant away from its rock – if harvesting from fixed plants, only harvest the frond, leaving the base to reproduce the following year.

Notes on Herbal uses

As with all seaweeds, sugar kelp is very high in minerals and salts due to needing to retain enough water in a very saline environment.

This makes it a wonderful tonic food, important in the maintenance of a thriving nervous, immune and just about every other body system.

Consume in moderation – see the safety section above. Clinically (by medical herbalists), seaweeds are often used for skin and skeletal issues.

Extra notes from the Foragers

The sugar in the name refers to a white, sweet powder (mannitol) that forms on the dried fronds of this species. On the Orkney Island of North Ronaldsay, sugar kelp is enthusiastically enjoyed by a certain breed of sheep, for whom seaweed is one of the only available foods for some parts of the year.

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