Have a look at my new Kelp and Sea lettuce Roll video recipe on You Tube, created on SABC 3’s Expresso breakfast show:
For those of you who have attended our coastal forages in the past few months, you will be familiar with this recipe and know how fun and easy it is to make and how delicious and nutritious it tastes!
We are loving seaweed at the moment. Collecting it (sustainably of course) for our animals, gardens, food and for beauty treatments!
While it is fun and exhilarating to be foraging for your own free seaweed and mussels that are growing so prolifically at our beautiful beaches, it is important to remember a few rules. In all the excitement of foraging edible seaweed, it can be subject to over harvesting – especially in a focused area which could quickly be depleted:
Always be sure the sea you are collecting from is not polluted and there is no red tide when collecting mussels.
Collect at the low tide, closest to the tide line as possible.
Never pull seaweed off a rock, rather cut pieces off with a pair of scissors leaving its “holdfast” attached to the rock so that the rest of the plant may regrow.
Only cut 1/3 of the seaweed.
Only pick seaweed for culinary use that is attached to a rock, don’t collect any you find floating or washed up on shore.
Only pick seaweeds that look healthy and clean.
Only pick what you need!
Don t collect any unusual seaweed that is sparse in the rock pools, only what you see growing prolifically in the area.
Watch your back! Never have your back turned to the waves as you collect, especially when collecting those elusive big mussels clinging to the rocks on the low tide line. On a stormy day, one wave can easily sweep you out to sea.
Only collect what your permit allows.
Respect all wild life when you forage. Take care where you walk.
Sustainable harvesting ensures regrowth, conservation and abundance for animals, sea life and for yourselves for the next season.
For a great overview on seaweed written by Rob Anderson, please read here.
For info on the three different kinds of seaweeds – brown, red and green – please click on this:
3G Algae (Seaweed & Phytoplankton)
Visit this link on the Scenic South website for my Sea Biscuit recipe using Sea Lettuce or Ulva (shown above).
KELP AND AVO SALAD
3 kelp blades, your choice of oil for frying, 1t tbs sesame seeds, 3 avocados, salt and pepper to taste, half a lemon.
Cut strips of kelp and quick fry in a hot pan until they turn green. Take them out and put them on paper towel to drain. Put them in a salad bowl and shake over the sesame seeds. Toss until coated. Chop up the avo and add to the bowl. Squeeze in the lemon juice and season to taste. Decorate with edible flowers. Great as a sandwich filler!
Enjoy! And if you have any tasty seaweed recipes, please do share with us!