It was a pleasant surprise teaching in Northern Ireland not long ago to discover that people still commonly buy edible seaweed at the market. I always enjoy going to South Wales and bagging some Laverbread (sold in butchers usually). There are actually many edible seaweeds. Much of the dried seeweed on wholefood shops comes from Japan so I’m a little hesitant about eating that right now given the toxic nature of their irradiated seas. Any way, here’s a list:
• Arame (Eisenia bicyclis)
• Badderlocks (Alaria esculenta)
• Bladderwrack (Fucus vesiculosus)
• Carola (Callophyllis variegata)
• Carrageen moss (Mastocarpus stellatus)
• Chlorella
• Cochayuyo (Durvillaea antarctica)
• Dulse (Palmaria palmata)
• Euchema cottonii
• Gutweed (Enteromorpha intestinalis)
• Hijiki or Hiziki (Sargassum fusiforme)
• Irish moss (Chondrus crispus)
• Laver (Porphyra laciniata/Porphyra umbilicalis)
• Limu Kala (Sargassum echinocarpum)
• Kombu (Saccharina japonica)
• Mozuku (Cladosiphon okamuranus)
• Nori (various species of the red alga Porphyra)
• Oarweed (Laminaria digitata)
• Ogonori (Gracilaria)
• Sea Belt (Laminaria saccharina)
• Sea Grapes or Green caviar (Caulerpa lentillifera)
• Sea Lettuce (various species of the genus Ulva)
• Spirulina (Arthrospira platensis and Arthrospira maxima)
• Thongweed (Himanthalia elongata)
• Wakame (Undaria pinnatifida)
