The Alchemist's Pantry
Where Distinctive Flavours Are Crafted.
Edible seaweeds and marine algae of the coastal larder.
Turn a reviewed leaf from this chapter. Historical sources, flavour affinities and kitchen notes accompany each ingredient.
Culinary seaweed · red alga
Palmaria palmata
Briny and savoury, with a rounded marine aroma. Dried fronds can be leathery or crisp depending on preparation; flakes distribute the flavour more gently than a large piece. Its natural salinity can reduce the need...
Seaweed · edible red-algal blades
Pyropia, Porphyra and related culinary red algae; names vary by species and taxonomic treatment
Dried, toasted nori is crisp and papery, with a marine aroma, gentle saltiness and a roasted, savoury finish. Moisture quickly changes its texture to soft and pliable. Prepared laver can be quite different in texture;...
Edible green seaweed · Ulvaceae
Ulva lactuca and related culinary Ulva species
Green, marine and gently savoury, with a clean grassy edge. Drying concentrates its aroma; salting and rinsing alter the final balance.
Edible brown seaweed · Alariaceae
Undaria pinnatifida
Marine, gently sweet and savoury. Salted products need preparation before their natural flavour can be judged.
☙ The Mariner's Herbarium ❧
