The Wonders of Seaweed Foraging: Exploring the Edible Gems of the Seashore.
The Allure of the Sea
The sea has always been a source of fascination for me, its vastness and
rhythmic waves instils in me a sense of peace
and happiness that I can feel hours after I’ve left the
shore. The salty air refreshes me, and just the sight
of the shore makes my heart jump with joy.
Recently, my love for the sea deepened even further when I took part in a seaweed foraging workshop. This workshop gave
me a new appreciation for the brilliant, edible treasures that grow abundantly along
the coastline. Read along to find out more about my experience and how foraging can
offer you a new way to connect with nature and savour its free bounty.
Meet Samuel: The Seaweed Sage
Samuel appeared barefoot, carrying a beautiful woven basket. I had
brought my wellies, but seeing him, I thought I might be more adventurous next
time and follow his example.
We sat down first and introduced ourselves. Samuel asked what foraging
meant to each of us. Some shared childhood memories of foraging with family,
others spoke about living and eating healthier, and a few recalled teenage
escapades with magic mushrooms. Samuel
himself shared how he grew up in la Croix-Rousse, an area in central Lyon,
France. Close to him was a field where he could just hop over the fence to “Des
Terrain Vagues”, a piece of unqualified land with no purpose, but brilliant for
foraging.
What resonated most with me was the idea of connecting with the land,
living as our ancestors did, and experiencing
the nature with all my senses. Samuel spoke passionately about how, over time,
foragers develop a deep understanding of a plant and its environment. He
explained that the beach we were on had narrowly escaped being developed into a
large hotel complex a few years ago. Thanks to the efforts of various
organizations and individuals who petitioned against it, this gem for surfers
and foragers alike was preserved. He emphasized that
places like this could easily be lost without the knowledge and advocacy of
those who cherish them.
The Foraging Experience
As we walked along the shoreline, Samuel led us to a rock formation and explained the different types of seaweed. At first glance, only one type of seaweed was visible, but as Samuel moved his hand through the weeds, he revealed other varieties hidden beneath the top layer. He called this “Shy Seaweed,” explaining that some types hide under others and become visible only upon closer inspection. On one rock formation, there were Serrated wrack, Channel wrack and Carrageen. Samuel cut a piece free and offered it to us, explaining that Serrated wrack could be eaten raw like coleslaw while Channeled wrack was better cooked like cabbage. I expected a very salty flavour, but the sample was only lightly salted, with a satisfying chewy texture. Despite my curiosity, I felt slightly out of my comfort zone. Was it safe to eat seaweed directly from the beach? How could one be sure the area wasn’t polluted? One reason I joined this workshop was to learn how to forage safely. I voiced my concern to the group. A companion suggested that blue flag beaches, known for high water quality, are generally safe. Samuel added that he monitors the types of seaweed growing along the coastline. He pointed to an area where the rocks were covered in bright green, almost fluorescent weeds. “I tend not to forage there,” he said. “The rocks are covered in Gutweed, which prefers nitrogen-rich environments. There’s nothing wrong with Gutweed, and we’ll sample some later, but if it’s abundant on rocks, it indicates high nitrate levels, so it’s best to avoid those areas.”
I learned the importance of harvesting fresh seaweed that grows on rocks, not loose strands washed ashore, and to use a knife or scissors to cut it rather than pulling it out. This method encourages regrowth and ensures sustainable foraging. Timing is also crucial for foraging; the best times to search for seaweed are during spring tides right after a full moon. These times reveal hidden gems that might otherwise be overlooked.
A Cornucopia of Seaweeds
We continued our exploration and identified various seaweeds, each with unique characteristics and uses.
The next seaweed we identified was Bladder wrack.
“This seaweed is not that nice to eat as it is rather chewy, but it is great for your skin, therefore you can add it to a bath with hot water, which will bring out its qualities.” I took a sample with me to try out at home.
Samuel climbed further up the rock formation and harvested some Nori, in Irish “Sleabac”, a gill-like weed that thrives on higher rocks. Nori offers many health benefits and it is especially rich in minerals such as calcium, niacin, iron, manganese, potassium, folic acid and zinc. Cutting it loose from the rock takes a bit of time, but it is well worth the effort.
Next, we ventured deeper into the water towards the sea. Samuel showed us Kelp, a long string of weed that grows up to several meters. This seaweed can be cooked like pasta and used as lasagna sheets. We also collected Dillisk, which had a beautiful red-purplish color.
While we were entranced by the beauty of a sea anemone opening and closing its tentacles in a stunning dance under the water, Samuel noticed another variety on a nearby rock. “This one is a real treat; I almost forgot about it.” He showed us pepper dillisk, a small weed growing like a fern on the rock. “Don’t be mistaken by its size; it is quite potent in flavor.”
I sampled a piece and instantly fell in love. What an explosion of flavor, such intense richness in just a little piece the size of a few millimeters. It reminded me of the rich flavour spectrum of black truffles, yet it was different and unique in its own right. I found out later that it is even referred to as ‘the truffle of the sea’!
Samuel explained that you could keep it in oil for several months.
“How many months, as much as six months?” I asked, enthusiastic to try it out.
“It won’t last that long; you’ll have eaten it all before six months, I reckon.”
We all laughed, but as I gathered a bit for personal use back home, I knew I would treasure it.
Sampling the Harvest
I asked if there were beside seaweed other things to forage, and Samuel let us sample a limpet and showed us the nearby coastal plants Sea plantain and Sandwort. We then created a campfire with some wood from the shore, using a few rocks to keep the skillet stable. Samuel added butter and fried up the Gutweed, Carrageen, and Nori. It was lovely, crunchy, and buttery, and it amazed me how each type had its own distinctive flavour.
Once home, I experimented cooking with the seaweeds I harvested. They were outstanding simply fried in butter and served on toast. Omelette with Gutweed and coastal plants made for a lovely light yet satisfying meal, and with a blend of garden vegetables and Channel wrack I created a nutritious soup. I added the peppery Dillisk to a container with oil and found that even a small amount of oil absorbed the amazing taste, turning the infused oil itself into a delicacy.
Later that day, I took a bath with Bladder wrack, which was a spa-like experience. The silky caress on my skin was the best bath sponge I had ever tried. After the bath, my skin felt soft and supple as if I had just applied lotion.
Finally, I dried some seaweed in a food dehydrator, storing it in glass jars to use whenever I liked. My personal favourite, next to Pepper Dillisk, was Carrageen. It had a beautiful texture with a satisfying bite when pan-fried in butter, yet it became a smooth and silky delicacy in a cup of boiled milk with honey, making the milk thicker—pudding-like but not quite as thick as pudding.
Connection with Nature
Foraging is more than just collecting food; it’s a way to connect with
nature and reduce our ecological footprint. By eating natural foods, we embrace
a healthier lifestyle and support sustainability. This practice also links us
to our ancestors, who lived in harmony with the land, understanding and
respecting its rhythms.
Through foraging, we develop a bond with the land, fostering a sense of
stewardship and a desire to protect these precious environments. Samuel’s story
about the beach’s preservation underscores the importance of conservation
efforts driven by those who love and understand these natural spaces.
Conclusion
My foraging experience has deepened my connection with
nature, enriched my diet with new and exciting flavors, and fostered a greater
appreciation for the environment. Foraging is not just an activity but a
journey that offers numerous benefits for our well-being and the planet.
I encourage readers to try foraging and experience its wonders for
themselves. It is a fulfilling way to connect with nature, learn about
sustainable practices, and enjoy the diverse and delicious offerings of the
wild.
About Samuel
Samuel Arnold Keane is a forager, illustrator, artist and performer, with a passion for nature and sustainability. His journey into foraging began in
his youth, and over the years, he has honed his expertise and collaborated on various projects. Samuel conducts
workshops and guided tours, sharing his knowledge and enthusiasm with others.
To learn more about Samuel or to book a workshop, visit his website here: samyelyel
