Caragheen is not a seaweed to eat in the conventional sense – its far too tough, even when cooked. But once heated in water it exudes a gelatinous flavourless substance that can be used to thicken soups and stews, or in higher concentrations, set jellies or panna cottas. It also can be boiled with other flavourings to make a rich, nourishing tea…
This is a wonderful seaweed that is quite easy to find in the right habitat…
Sea lettuce is pleasant if unspectacular fresh, becoming truly delicious when dried – with a rich deep flavour…
This bowlful of fresh umami-rich joy, that manages to be both homely and pretty damn sophisticated at the same time (why are comfort food and high-end dining so rarely bedfellows?), came about as a result of scrambling through my fridge after a weekend guiding foraging walks…
Though not strong in flavour, dulse is one of the stars of the seaweed world – a clinically proven antioxidant and source of protein, potassium and iodine, making it an excellent treatment for hypothyroid problems…