Both species are large brown to golden brown seaweeds up to 3m long, with flat, finger-like fronds extending from a narrow stem (technically known as a meristem). The best way to distinguish between the two, is by the flattened stem of oarweed that flops limp when exposed, compared to the round, solid stems of forest kelp…

Sugar kelp is closely related to Saccharina japonica, the (farmed) seaweed basis of nearly all Japanese dashi, and can be used in similar ways – adding umami to soups, stews and stocks.

Gutweed is not so good to eat raw, but has great flavour once dried or deep fried, whereby it tastes like dry sea lettuce or the crispy seaweed often used in Japanese cuisine. Sprinkle it on salads, sushi or finished dishes like seasoning…

A very distinctive and tasty seaweed – up to 2m long yellowy brown spaghetti-like fronds, dividing near the base, growing from small, button-like holdfasts.

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…