In Season Now

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.

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…