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.

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…

Sea lettuce is pleasant if unspectacular fresh, becoming truly delicious when dried – with a rich deep flavour…