I’ve always loved the taste of Carrageen seaweed- so comforting and soothing. Which, is just what you need when you’re under the weather. Maybe it’s the 14% Irish in me (see note below), or maybe it’s just that carrageen is delicious and good for you. Coughs […]
I’m standing on a rock at low tide, layers of organic matter below my feet, formed over billions of years. Beyond me is the great ocean herself, perhaps where we all came from and marking a time before our migration, along with (now) terrestrial plants, onto land.
Around me swells the seawater, not so different from the water contained in each of my body’s cells. Somehow my sense of time, body and what I am made of is changing; I feel both young and old, connected and in wonder at my ancestry of rock, sea water and seaweeds.
Yes seaweeds, also so much older than this human form of yours and mine. Red seaweeds (that’s another discussion of what constitutes a red seaweed, which I’m happy to have, another time) are thought to be the oldest of them all. Somewhere between 1.6 and 2 billion years old. Their structure, reproduction and variety are fascinating, though what interests me the most is their flavour.
And on the topic of seaweed flavour, I have an unanswered question.
Actually I have many, and a sketchbook of seaweed notes still to decipher. Though for now, I have one, little question:
How come the Red Seaweeds have the most Interesting, Multi-layered and Tantalizing Flavour?
(Baked Oysters, Pepper Dulse Seaweed and Lemon Butter – from my Seaweed Foraging Book)
I could speculate that the answer is because of red seaweed’s structure, their both basic and complex form, and a form that comes with age. Though when I asked some of the UK’s best seaweed experts (people who have taught me and whom I deeply respect) they just shrugged their shoulders and answered ‘I don’t know’.
Despite their age and importance there is still so much we don’t know about seaweeds, and that in some ways, is part of their wonder. An unknown, underwater world that, here in the British Isles, reveals itself just twice a day to us.
I love standing by the water’s edge, on the boundary of this unknown world, there is still so much to learn and already so much to share.
On the theme of red seaweeds (there are also hundreds of species of green and brown ones to enjoy), their complex flavour means they are both compatible with a wide range of foods from quiche to lemony dressings, and also bring out ‘umami’, a flavour which heightens all other flavours. Simple things like bread, rice and potatoes become something inspired with a little bit of seaweed added.
Taste, colour, flavour and texture all make up the components of food that is an enjoyable part of our human experience, and that’s without mentioning the vast nutritional benefits of seaweeds. Of course, the amounts you use and the combinations you create all constitute how enjoyable seaweeds are, and those details are important.
Here’s more information on seaweed foraging courses and here’s a link to the calendar dates for seaweed foraging courses to puruse, or book. Each beach has a different range of seaweeds and each season offers something different too.
I’m often asked; what seaweed can you eat? What about this stuff (pointing to the piles of spewed up seaweed on the beach that’s been turfed up by the powerful, stormy Winter waves). Hmm, no wonder people are put off eating seaweed. Not all seaweed […]