| Seaweeds are algae, an earlier and more primitive form of life than what we normally think of as plants. (Although algae are part of the Plantae kingdom.) They are far more simple than most of the plants covered in this series, lacking flowers, fruits and seeds. Instead, they mostly consist of a blade or blades (a leaf-like structure typically with a mid-vein), a stem or stems and sometimes a holdfast which enables them to hang on to rocks or other material. For many seaweeds, their main method of propagation is through vegetative fragmentation, where a portion of the plant breaks off and the broken piece develops its own holdfast and comes to rest in a different area. (However, some algae do sexually reproduce through a confusing process that's beyond the scope of this series.)
The simple structures of algae mean that there's less to talk about and photograph, so these entries will be short and... um... salty. Although it's possible to dive in rocky areas for these seaweeds, the easiest way to gather them is to walk along the high tide line on any beach at low tide, especially after a storm.
As always, if you're new to foraging and want to give it a try, please read the first diary in the FFF series for some important information.
 Today's first alga is sea lettuce, also known as green laver (Ulva genus with U. lactuca the most common species). Despite the similar Latin name, sea lettuce is not related to the Lactuca genus that gives us all the lettuces we eat on burgers and in salads. Sea lettuces are annuals, growing in simple sheets of green plant material 2 cells thick that can be 3 feet in length but are generally in smaller pieces when they wash on to the beach. Many species have slightly wavy edges, and they grow along the east and west coasts of the U.S. and southern Canada. (Right: Sea Lettuce by wide eyed lib)
Look for specimens that are still bright green. Older specimens that dry in the sun will first turn dark green and finally become black and crispy. Sea lettuce is mild like its namesake and can be sliced raw into salads, cooked into soups or even sauteed with onions and other vegetables. Either way, it's best to rinse it in a couple of changes of cold water to remove all sand and some of the salt, and it may need trimming to get rid of any small rocks, mollusks and other debris. No matter how you eat it, it will supply you with lots of iron, protein, iodine, manganese and nickel.
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Our next seaweed is green fleece, also known by the rather unappetizing name dead man's fingers (Codium, mostly commonly C. fragile). This alga consists of forest green, frequently branching blades that are round in cross-section and feel fuzzy, much like fleece. Although one native  species (C. cuneatum) grows off the coast of California, C. fragile is an invasive species that accounts for almost all of the samples found along beaches on the east coast. (Left: Green Fleece by wide eyed lib. Note the shells stuck to the holdfast on the bottom. The red, stringy algae entwined with this specimen would have to be removed before eating.)
Look for specimens that still feel soft and springy to the touch. It has a stronger seaweed taste than sea lettuce but is not bitter or unpleasant, but most people would probably prefer it as a seasoning rather than as a main part of any dish. It can be eaten raw or cooked but, like all seaweeds, should be soaked in a couple of changes of cold water and stripped of all foreign matter prior to use. Because of its porousness, green fleece will retain more salt than other seaweeds even after soaking, so it's important not to add extra salt sources without tasting first. For an usual twist to a common meal, after rinsing and cleaning green fleece (but skipping the soaking), try adding about 8 inches of the blades to the water before adding pasta for cooking. You can keep it or discard it after the pasta is finished. It's also great in stocks or minced in salads and soups.
I couldn't find many specifics about nutritional content, but one research study said the following:
 The results indicated that the three algae C. fragile, G. chilensis and M. pyrifera showed a high range of protein contents (13.7-10.8%), amino acid contents (1879.6-1417.7 mg/100 g dry algae) and a low content in lipids (0.7-15.0%). The most abundant fatty acids in C. fragile and G. chilensis were linolenic, oleic, and linoleic acid. Beta-Tocopherol and alpha-tocopherol (677.8 and 453.5 µg/g lipid, respectively) were found in C. fragile, while in G. chilensis and M. pyrifera, Delta-tocotrienol and Alpha-tocopherol (263.5 and 1327.7 µg/g lipid, respectively) were found. In addition, in C. fragile and G. chilensis Beta-carotene was the principal carotenoid found (197.9 and 113.7 µg/g dry algae, respectively) compared with M. pyrifera (17.4 µg/g dry algae). The composition of macronutrients (minerals, carbohydrate-type dietetic fiber, proteins; low in lipids) and micronutrients (essential amino acids, PUFA of balanced n-6/n-3 proportion, Beta-carotene and Alpha-tocopherol as source of vitamins A and E), corroborate the nutritional and biological potential of the studied algae, which constitute useful raw materials for the development of diets or ingredients for human and animal nutrition.
I'm not sure I follow all that, but it sure sounds nutritious! (Above Right: Green Fleece Closeup by wide eyed lib)
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 Our final alga for today is rockweed, also known as bladderwrack (Fucus vesicylous, although some other members of the genus look very similar and can be used in the same ways). Rockweed is an olive-brown seaweed with narrow, papery, frequently branching blades. They have a thicker midrib in the center and small air-filled chambers at the ends that are bumpy and Y shaped. Children love to pop them. (Left: Rockweed by wide eyed lib)
Because rockweed grows attached to rocks in the intertidal zone along both coasts, this is one seaweed species that can easily be harvested from where it grows if you live near a rock-strewn coastline. Otherwise, it will be found with other seaweeds at the high tide line. Rockweed was once very important medicinally and economically. Its high iodine content makes it a very effective treatment for goiters, and its ashes were once the primary source of industrial soda (aka sodium carbonate), a vital component of glass and pottery making. Many people also gather it for their gardens and compost piles because it's a terrific natural fertilizer. (Rinse the salt off first.)
 For the best eating, look for specimens that are pliable and not-dried out. Because the blades are tough, rockweed is mostly served cooked, but the air bladders can be chopped off and eaten raw. They taste quite a bit like pickles and even have a similar pebbly texture. Rockweed takes quite a bit of cooking to become tender-- about an hour of simmering in an ordinary pot or 20 minutes in a pressure cooker. Of the seaweeds covered, it's the strongest tasting. Use it sparingly in soups and stocks as a seasoning. According to Steve Brill, you can make a tasty crispy snack with rockweed. Air dry it, coat very lightly with oil seasoned with salt, pepper and any other seasoning that strikes your fancy, then bake at 275 for 20-25 minutes, stirring occasionally. When it's crisp and fragrant, it's done. I haven't tried it yet, but I will soon. (Right: Rockweed Closeup by wide eyed lib)
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Although I didn't find them on this trip to the seashore, there are many other edible seaweeds such as Irish moss, dulse, laver (related to Japanese nori), winged kelp (aka wakame) and horsetail kelp. Next time you're at the beach, why not pick up a few and give them a try? Just don't eat freshwater algae, which is often poisonous.
See you next Sunday!
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If you're interested in foraging and missed the earlier diaries in the series, you can click here for the previous 24 installments. As always, please feel free to post photos in the comments and I'll do my best to help identify what you've found. (And if you find any errors, let me know.)
Here are some helpful foraging resources:
"Wildman" Steve Brill's site covers many edibles and includes nice drawings.
"Green" Deane Jordan's site is quite comprehensive and has color photos and stories about many plants.
Green Deane's foraging how-to clips on youtube each cover a single plant in reassuring detail.
Linda Runyon's site features only a few plants but has great deals on her dvd, wild cards and books (check out the package deals in particular).
Steve Brill's book, Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not So Wild) Places is my primary foraging guide. (Read reviews here, but if you're feeling generous, please buy from Steve's website.)
Linda Runyon's book The Essential Wild Food Survival Guide contains especially detailed information about nutritional content and how to store and preserve wild foods.
Samuel Thayer's book The Forager's Harvest is perhaps the finest resource out there for the 32 plants covered. The color photos and detailed harvest and preparation information are top-notch.
Steve Brill also offers guided foraging tours in NYC-area parks. Details and contact info are on his website.
Don Wiss's website is a treasure trove featuring hundreds of photos of common northeastern edibles.
Finally, the USDA plants database is a great place to look up info on all sorts of plants.
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