"Seaweed" is the common name for countless species of marine plants and algae that grow in the ocean as well as in rivers, lakes, and other water bodies.

Some seaweeds are microscopic, such as the phytoplankton that live suspended in the water column and provide the base for most marine food chains. Some are enormous, like the giant kelp that grow in abundant “forests” and tower like underwater redwoods from their roots at the bottom of the sea. Most are medium-sized, come in colors of red, green, brown, and black, and randomly wash up on beaches and shorelines just about everywhere.

The vernacular “seaweed” is a bona-fide misnomer, because a weed is a plant that spreads so profusely it can harm the habitat where it takes hold. (Consider kudzu, the infamous “mile-a-minute vine” that chokes waterways throughout the U.S. Southeast). Not only are the fixed and free-floating “weeds” of the sea utterly essential to innumerable marine creatures, both as food and as habitat, they also provide many benefits to land-dwellers, notably those of the human variety.

• Seaweed is chock-full of vitamins, minerals, and fiber, and can be tasty. For at least 1,500 years, the Japanese have enrobed a mixture of raw fish, sticky rice, and other ingredients in a seaweed called nori. The delectable result is a sushi roll.
• Many seaweeds contain anti-inflammatory and anti-microbial agents. Their known medicinal effects have been legion for thousands of years; the ancient Romans used them to treat wounds, burns, and rashes. Anecdotal evidence also suggests that the ancient Egyptians may have used them as a treatment for breast cancer.
• Certain seaweeds do, in fact, possess powerful cancer-fighting agents that researchers hope will eventually prove effective in the treatment of malignant tumors and leukemia in people. While dietary soy was long credited for the low rate of cancer in Japan, this indicator of robust health is now attributed to dietary seaweed.
• These versatile marine plants and algae have also contributed to economic growth. Among their many uses in manufacturing, they are effective binding agents (emulsifiers) in such commercial goods as toothpaste and fruit jelly, and popular softeners (emollients) in organic cosmetics and skin-care products.

Alaria, in the brown seaweed group, is known as winged kelp due to the bunch of small “blades” at the base of the frond. It is called wakame in Japan. This large seaweed grows in the lower intertidal zone.

Description

Alaria, an olive-brown colored seaweed, can grow up to more than 2 feet long and 2-8 inches wide in Alaska. It is anchored to the ocean floor with a visible holdfast. A short but noticeable

stipe runs from the holdfast to the frond. Oval shaped “blades” are attached to the stipe; these are sporophylls. The frond is long and narrow. The edges of the frond are ruffled and tend to fray near the tip, likely due to wave action. A thick midrib runs the length of the frond. Small Alaria fronds look similar to older ones.

Habitat

Alaria, like many larger brown seaweeds, tends to grow in the lower intertidal zone. It grows in areas with active surging water. Alaria often grows in large patches and is found attached to rock walls.

Harvesting

Alaria is a favorite for some people—the frond and midrib are delicious. Care should be taken not to overharvest an area. Generally this seaweed is harvested in late spring and into the early summer. Summer storms may batter the fronds until there is nothing left but a holdfast and a stub of a midrib.

Look for good-sized fronds and cut off only the top portion, leaving the lower portion of the frond and the stipe with the oval-shaped blades. You should be leaving a portion of every frond you harvest to maintain the habitat. Rinse in seawater or salted freshwater.

Harvested fronds can be kept in plastic or mesh bags until you get home.

Processing

Alaria will spoil fast if left in plastic for too long so begin pro- cessing right away when you get home. Fronds can be used fresh or dried. To dry fronds, hang them from a clothesline in the sun, if possible. As the frond dries it will shrivel up a bit.

Rather than drying the entire frond, many people slice the frond lengthwise into three strips—the midrib and two flat side pieces. The pieces can be hung to dry or used fresh.

Uses

When fresh the midrib of Alaria is often cut out, creating two sheets and a thick celery-like stalk. The midrib can be chopped fresh and quickly stir-fried. The two side sheets can be used like a tortilla. Rice and fish are piled in the center and the seaweed sheet is rolled.

Dried fronds or strips may be broken into pieces. Store the pieces in airtight containers, in a cool, dry place.

Fucus gardneri is in the brown seaweed group. It is often overlooked but is a good edible seaweed.

Description

Fucus, or popweed, is brown or yellow-brown in color, and is attached to rocks with a visible holdfast. There is no visible stipe. A thick stock branches into numerous bladelets.

Popweed has a visible midline that runs down the center of the frond as well as down the center of the branching bladelets. Mature popweed generally has bulbs or small sacs at branch tips. The surface of these small bulbs is textured or bumpy.

Popweed may grow up to 12 inches long in Alaska. The young specimens are shorter, 2-4 inches, and appear more yellowish and often don’t have bulbs on branch tips. These younger ones are preferred for picking.

Habitat

Popweed is most abundantly found in the upper intertidal zone; you will find it on almost any low tide. It grows along rocky shorelines, attached to solid substrates such as large and smaller rocks.

Harvesting

Popweed can be picked any time of the year, although younger yellowish specimens are more abundant in the late spring or early summer. You will find popweed on many rocky shores along the Gulf of Alaska and into Bristol Bay.

Because popweed is not as tasty after it has been dried, it is best to pick only as much as you will eat in the next few days.

While the younger yellow-brown popweed is preferred, the larger, darker brown forms are also tasty.

For the younger popweed, take the frond but be careful not to tear away the holdfast. With larger popweed, you do not want to pick the entire frond. Instead, you should harvest only the branched bladelets that do not have bulbs on them. The branched bladelets can be cut or torn away from the main frond.

Processing

As mentioned earlier, popweed tastes best fresh. Rinse it in ocean or freshwater. While it can be eaten raw, it has a “nuttier” flavor if blanched by dipping into boiling water.

Uses

There are several recipes for this versatile and abundant seaweed. It is fun to introduce kids to seaweeds by blanching popweed

for them on a beach outing. Take along a thermos of hot water, a small pot or coffee can, and a small paring knife or scissors. Be prepared to make a small beach fire.

Look for the fronds that do not have bulbs on the tips. The water inside these bulbs is a bit slimy and grosses kids out.

Pull off some fronds near the base. Pour the thermos water into your can over the fire. Have kids watch you while you dip the seaweed into the hot water for a few seconds, holding it by the base. The normally olive-brown color will turn a bright, near-neon green. For some reason kids think this makes it okay to eat. The water needs to be hot—if the water is not hot enough, the neon green color change may not occur.

Laminaria is in the brown seaweed group. Often called kelp or kombu, it is abundant in Alaska’s gulf waters. Several species of Laminaria are large, ranging in size from 1 to 4 feet when mature. Common Laminaria in the Gulf of Alaska include Laminaria saccharina (commonly called sugar wrack), Laminaria bongardiana (formerly Laminaria groenlandica), and Laminaria setchellii. There are other species of Laminaria in Alaska’s waters too.

Description

All species of Laminaria have large visible holdfasts. Beyond that, their shape varies considerably. Some have short stipes and long blades such as Laminaria saccharina, or longer stipes and large blades as in Laminaria bongardiana and Laminaria setchellii. In all cases the frond or blade is thick and dark brown. Another similarity among Laminaria species is the lack of a midrib.

The shape of the blade itself varies considerably. The blades of Laminaria saccharina have large bumps or indentations. Laminaria bongardiana has a thick smooth surface and the blade is split into several larger strips. Laminaria setchellii has numerous long, relatively thin blades all running from the same base.

Habitat

Kelps are found in lower intertidal waters. You may find a rock covered with one type of Laminaria or you may find several different species in one bay or inlet. The thicker bladed Laminaria bongardiana and Laminaria setchellii are found in more exposed areas and the thinner bladed Laminaria saccharina is seen in areas with less wave action. All three of these seaweeds have been found in one area, such as around Craig or Sitka.

Harvesting

Kelps can be harvested from late spring into autumn. As the season progresses they may get beat up from wave action or may be settled on by small invertebrates or sponges. Begin looking for these large seaweeds in April and May. They generally require a “minus” tide to harvest.

These large seaweeds are easy to pick. Prepare for harvesting by bringing a couple of plastic or mesh sacks, old pillowcases, and a small paring knife. As with other seaweeds, do not pick the entire kelp patch. Their blades provide a canopy for small fish and invertebrates and are important to the health of the local ecosystem.

Check the seaweed to see that it looks healthy with no sponge encrustations. Look for fronds that don’t have ragged edges or patches of lighter coloration which signify damaged or diseased parts.

Taking only a few plants from one area, use a paring knife to slice off the blade leaving the holdfast, stipe, and lower portion of the blade. Rinse the blades in ocean water to remove small crustaceans or sand. If possible, put different species in different bags for transport back home.

Processing

Once you get home, there is little work to processing. To dry, string up twine in an area where there will be some sun and wind. The blades can be hung from the twine, and can be attached with clothespins or simply draped over the twine.

As blades dry they will turn a very dark brown, then black- ish. A dusting of white may appear on the surface. This is salt, or with Laminaria saccharina, it is the sweet-tasting mannitol, and is edible.

Kelp, like most other seaweeds, is stored in an airtight container in a cool dry area. Large pieces can be broken into smaller pieces for storing.

Uses

As you begin to experiment with these seaweeds you will find that each of the kelps has a different flavor and texture. Laminaria setchellii and Laminaria saccharina are both sweet when dried. Laminaria bongardiana dries thicker, and when dried pieces are soaked in freshwater for 30 minutes they will appear fresh, as if never dried. See the recipe section for kelp chips, kelp seasoning, and other dishes.

Nereocystis luetkeana is a common seaweed found along the Pacific west coast. Many people are familiar with bull kelp, but do not know it is edible.

Description

Nereocystis (bull kelp) is one of the largest seaweeds in the North Pacific, growing up to 100 feet in length. Bull kelp, in the brown algae group, is golden to dark brown in color.

Bull kelp is attached to the ocean bottom with a stout root-like holdfast, off of which grows a long hollow cylindrical stipe or stalk. The stipe is narrow at the base and increases in diameter farther from the base. The stipe is topped with a hollow bulb, a pneumatocyst, to which are attached numerous long leaf-like blades.

Habitat

Bull kelp grows in subtidal areas and usually we see only the top portion—the bulb and blades. Rarely would an attached holdfast be exposed at a low tide, although you may find holdfasts and portions of the stipe, bulb, or blades washed up after a good storm. Bull kelp grows along many coastlines, more abundantly in areas having high wave action. Bull kelp is disliked by small boaters who consider it a nuisance when trying to motor into a small cove or through a narrow pass.

Harvesting

Most of the harvesting occurs in the summer and early fall, although specimens can be harvested year-round if they are healthy. You will likely not be able to reach bull kelp at a low tide on foot, as its holdfast is attached to rocks in the subtidal area. If you find some fresh bull kelp washed up along the shore after a storm, it could be okay to collect and use if it is still olive brown and appears moist.

Bull kelp is usually harvested from a skiff. A long knife and a bag are necessary for harvest. Idle your skiff up to the bull kelp and grasp the long stipe or stem. Use your knife and cut down as far into the water as you can—and don’t fall in! Or you can harvest the long blades from the top of the bulb. Both the stipe and blades are good to eat.

Processing

The stipe is used differently from the blades. The stipe should be rinsed in freshwater to remove excess salt. The hollow stipe is most often used in pickling and not dried before being pickled.

The blades can be dried or used fresh. To dry, rinse quickly in freshwater. Hang to dry on a clothesline, in a slight breeze or sunshine. The blades can be dried inside if it is raining. As blades dry, your house will smell like the sea and the blades will turn a darker brown and shrivel up a bit. Once dried, the blades can be kept in airtight containers in a cool dry place.

Uses

A variety of pickles or relishes can be made from the thicker portion of the stipe/stem. You can experiment by using pickle or relish recipes in a standard cookbook and replacing the cucumber with bull kelp.

Porphyra is in the red seaweed group. Several species of Porphyra are found along the west coast and approximately 30 species exist worldwide. Locally it is called black seaweed.

Description

Black seaweed is an annual—it grows and dies back each year. Black seaweed begins to grow in early spring. It is recognizable by the near black strands hanging down rock faces. The near transparent fronds may be a dark rose-purple or a black-green color. The colors are most apparent when the fronds are wet; black seaweed appears nearly black when drying.

Several species of Porphyra occur in Southeast Alaska waters. All are edible and nutritious. In all species there is no apparent midrib or stipe and only a small holdfast. The edges of the fronds are ruffled.

Porphyra abbottae is the preferred species for harvesting. Individual fronds can grow up to 20 inches long and about 2 inches wide along the length of the frond. Porphyra perforata grows in a circular shape up to 12 inches in diameter, with the frond anchored by a holdfast which originates near the middle of the frond. You may find these two species in the same area or you may find only one type when you go out to harvest. Porphyra torta is the “earlier” or winter black seaweed, and is common around Ketchikan, Klawock, Craig, Sitka, and other areas. A fourth small species, Porphyra nereocystis, which usually is not found while on a seaweed picking outing, grows attached to the stipe of Nereocystis or bull kelp.

Habitat

Porphyra abbottae is commonly found in the outer coasts along the Southeast Alaska panhandle and less commonly in the inside waters of the Panhandle. It is found around mid- to lower intertidal ranges in areas with high wave action. When this seaweed begins growing in the spring it will often take over an entire rock. In the North Pacific, Porphyra abbottae begins growing in the early spring, reaches its peak in late spring, and dies off over the summer.

The other local Porphyra species have slightly different growing seasons and habitat preferences. Porphyra torta, locally called winter black seaweed, can be found in late winter and into early spring, although in smaller quantities.

Harvesting

Timing is important when getting ready to harvest black seaweed. If you go out too early the seaweed will be short and hard to pick. If you are too late it may be encrusted with small snails or already dying back and turning a light brown. The time to pick can vary each year with changes in temperature, sun, and rain. The sun can speed the growth so you may pick earlier in the season during a sunny spring. Rain can wash the thin frond of its flavor so don’t pick right after a rain. These variables require that you pay attention to the weather. You may need to do some scouting ahead of time and go out several times in your skiff to see if the seaweed is ready to pick. Early May is a benchmark for harvesting; however, it can be earlier or later depending on variables.

Test for readiness by picking a frond and stretching it along its length. It should be elastic and stretch. It can be 8-15 inches long. If it is too short, it will be hard to pick. By the time it gets longer small snails may have settled onto the fronds. Later in the summer, Porphyra abbottae turns a light brown as it begins to die away.

In your skiff be sure to take the necessary safety gear, which includes a life jacket and a hand-held radio, along with a pillowcase or mesh bag for collecting.

Pick by simply pulling on each frond or small group of fronds. They will come off the sub- strate easily. Your knuckles may get beat up after awhile, but the harvest is well worth it. Black seaweed grows in large quantities and is easy to harvest; therefore it can be easy to overharvest. Remember, the more you harvest the more processing work you will have to do after you get home.

A number of people harvest black seaweed, so the resource is well used. While black seaweed seems to be in high abundances in a few west coast locations, most of these sites are picked by several communities and numerous families.

Processing

Black seaweed is delicate and several steps must be taken to ensure a quality product. This delicate frond should not be rinsed in freshwater. If it is rinsed in freshwater, it will lose most of its taste.

The harvest should be laid out flat to dry on an old bed sheet. It can be put outside on a makeshift plywood table.

A normal table height allows you to comfortably work on the seaweed.

Expose the seaweed to both a light breeze and sunlight. If you don’t have these optimum conditions, try for a nice breeze or at least keep it out of the rain. The more radiant heat you have, the quicker the drying.

The many individual fronds will tend to stick together like glue as they dry, forming irregularly shaped balls. If the seaweed is allowed to dry like this the center will remain wet and eventually mold while the outside appears dry.

You need to pull these little piles of drying seaweed apart several times over the course of the day to ensure even drying. This often takes hours. The seaweed should also be turned over as you are pulling it apart. On a good day the seaweed can be dried in a 12-hour period. In damp weather it often takes two days. Bring the sheet in overnight, and then put it back out the next day. After it feels dry, the seaweed can be finished by oven roasting at around 175° for 10-20 minutes. The final oven roasting ensures that the moisture is removed. The seaweed can then be stored in an airtight container in a cool dry place.

Uses

Black seaweed is a prized food to Tlingit, Haida, and Tsimshian. It is an important trade item, because there are many areas where it does not grow, and because many Elders who enjoy eating it have stopped harvesting black seaweed because it is too much work to harvest. Members of non-Native rural communities also enjoy harvesting black seaweed in the spring.

Generally, black seaweed is dried and not used fresh. Dried black seaweed is eaten as a snack like popcorn. It can also be added to a meal like the Seaweed Chop Suey.

Palmaria is called ribbon seaweed in Southeast and Southcentral Alaska, and dulse in the Lower 48 states. It is one of the red seaweeds, in the group Rhodophyta. There are several species in the Gulf of Alaska region including Palmaria mollis, Palmaria hecatensis, and Palmaria callophylloides. While there are similarities in these three species, this discussion is specific to Palmaria mollis.

Description

Ribbon seaweed is brick red or reddish-brown in color. Several blades branch off a single small holdfast. There is no stipe or stem. Fronds sometimes appear like lobes while others may appear more irregular in shape. They grow longer than wide, up to 8-10 inches long and several inches wide. The blades are thick and almost feel leathery to the touch.

Habitat

Ribbon seaweed grows in a variety of habitats from sheltered bays to exposed rocks along the west coast. It grows in the lower intertidal zone at the –1.5 to –2 foot range. You will find clumps of it growing here and there, but it will not take over an area like black seaweed (Porphyra) or some of the browns (Laminaria) do. You will find ribbon seaweed in the late spring and summer and sometimes in the early fall.

Harvesting

Ribbon seaweed can be harvested from late spring into summer depending on weather and tidal action. Harvest by cutting or carefully tearing away the blades from the holdfast. Be sure not to harvest all of the fronds in a small area, but leave some to provide shelter to small-shelled animals. Rinse the fronds in seawater.

Processing

Ribbon seaweed will dry to a leathery texture and will remain slightly pliable even when dried. Dry by laying it on a bed sheet in the sun, exposed to a light breeze. You may see columns or pillows of white forming on the surface of the fronds as they dry. This is salt and is edible. Some people dip the seaweed in a sugar water to prevent these deposits. Also, if you dry the seaweed quickly in sun, the salt pillows may not occur. Simply wipe off the salt formations with a slightly damp cloth, finish drying, and then store.

Uses

Dried ribbon seaweed has a tough, chewy texture. Some people prefer it cooked in a dish, or fried or roasted like a chip.

Ulva fenestrata is commonly called sea lettuce. It is one of the few large, bright green seaweeds in the group Chlorophyta found in the Gulf of Alaska. It is a delicate seaweed with a mild flavor.

Description

Sea lettuce is vivid green and cellophane thin. You can see the outline of your hand even through larger mature fronds. The frond is connected to rocks with a small, almost invisible holdfast. The frond grows as a single, irregular, but somewhat round shaped blade with slightly ruffled edges. The young fronds are small, thin, and very fragile, while the large fronds can grow to 6-8 inches and feel slightly thicker. There may be randomly spaced holes in the frond.

Sea lettuce can be confused with other green seaweeds which may not have the same flavor as Ulva.

Habitat

Sea lettuce can be found in an array of habitats, but is seen more abundantly in sheltered bays or in areas with limited wave action. It grows in the lower intertidal, in the –1.5 to –2 foot tidal range.

Ulva and other green algae grow well in areas polluted with sewage, since they are nutrient scavengers. Be sure you are not collecting near a septic tank drain field or other polluted area.

Harvesting

Sea lettuce can be picked from spring into the summer depend- ing upon weather and amount of sun. Harsh weather can batter it, leaving it too tattered for picking.

Sea lettuce often does not grow in large patches, so harvest- ing yields small amounts. Harvest with scissors or a small knife and carefully cut the blade from the holdfast. If the holdfast is accidentally pulled off, cut the holdfast from the frond before processing. Quickly rinse the sea lettuce in seawater to remove small animals.

Processing

The blades are small and thin and are best dried by laying them on an old bed sheet in the sun. A light breeze will help. As the blades dry, they will shrivel some and turn a darker green.

Uses

Sea lettuce is usually picked to dry and used as a seasoning. It is a delicate seaweed that dries to a small amount.

Description

Beach asparagus, Salicornia virginica, is a flowering plant in the goosefoot family, Chenopodiaceae. It is not a seaweed, but can be collected easily during expeditions to harvest seaweed.

Beach asparagus grows along the Pacific Northwest coast and the Atlantic coast, and a similar species (Salicornia europaea) is widespread in Europe. Beach asparagus is also known as sea asparagus, pickleweed, saltwort, and glasswort.

Beach asparagus is a native succulent perennial plant, grow- ing up to around twelve inches in height. The stems are scaly and jointed. When mature, it has minute clustered greenish flowers at the tips of the stems. The tiny flowers turn a purple-red as they mature, causing the stems to slowly gain a light red tinge toward the tips.

Habitat

Beach asparagus is found along seashores, in the high intertidal area where the plant is covered by the ocean at hide tides and exposed as the tide falls. Beach asparagus is generally found in sandy bays and along protected shorelines. It can develop large mats in favorable conditions.

When found along more rocky shores the plants may be more sparsely scattered. It grows more abundantly in southern Southeast Alaska and in protected bays. As you travel north it can be a little tricky to find, but it is worth the effort.

The plant dies back each year, then begins to grow again in the late spring in the same spot. By mid-June you will begin to see new growth. The plant grows quickly and will be ready to pick by the end of June or in early July. As the plant continues to grow and begins flowering it becomes more “woody” and is less desirable for picking.

Harvesting

When preparing to pick, there are several considerations. If you are new to an area check with locals to find out where beach asparagus grows. Keep in mind that easy-to-pick spots are often harvested by older ladies who still enjoy this early summer activ- ity. Don’t compete with them as they probably don’t have the strength or means to go to more distant locations.

In most cases you will go by skiff to find asparagus. Spend time before early July to locate a bay with a good mat of asparagus. To pick beach asparagus you need a small paring knife and a pillowcase or large plastic bag (not a garbage bag).

Harvest beach asparagus when the stems are around 10 inches tall, filled out a bit (not too skinny), but not yet flowering (the reddish tips at the top of the stalks). Like most plants there is a short window of opportunity for picking. If you pick too early the stems are skinny and short. If you pick too late and they’ve started flowering the stems will be woody and not as tasty.

To harvest, sit or kneel on the beach. Grab a small hunk of stems with one hand and use the paring knife to slice the stems off near the base of the plant.

Do not pull the plant out. If you do, it will be a lot of work to clean later. The trick is to pick clean. With every handful that you sever from the base of the plant, take five seconds and pick out the grass and other debris (such as dried seaweed). If you don’t remove the debris on the beach you will have a lot more work to do when you get home.

Processing

Once you get home the work starts. You need to rinse your batch in cold water and pick out any of the debris you missed. If you are a clean picker this could take a half-hour. If not, it could take hours.

Beach asparagus will last for at least a week in your refrigera- tor; if you can, simply eat your harvest over the course of a week. Or you can freeze or can beach asparagus.

To prepare asparagus for freezing, start with blanching. Use a colander or large slotted spoon to put a bunch of asparagus into softly boiling water. Leave it in for about 30 seconds, then take out. Place in a large colander to drain excess water, then rinse with cold water. To freeze, place blanched and drained spears in plastic freezer bags, squeeze excess air out, label, and freeze.

To can beach asparagus, follow instructions for canning string beans.

Uses

Beach asparagus is eaten as a vegetable, similar to asparagus or green beans.