Miles Irving, author of The Forager Handbook, talks about harvesting sea lettuce in a Times Online article.
Described by some as the ancestor of all earthly plants it is commonly seen around the British coastline and has transparently thin undulating sheets.
It can be found in and around estuaries, on rocky shores and on salt marshes. The author cautions to cut the wild harvest with scissors to keep the tenacious roots for re-cropping.
Miles Irving explains that Green Seaweed is rich in protein, oleic and alpha-linoleic acid.
We are told that “Tender sea lettuce can be chopped roughly and added to salads, soups, stews, pastas and risottos. Whole sheets can be used as a wrap for poached or baked fish. It can also give an extra sea-tasting kick to a pot of steamed mussels”.
The Forager Handbook: a guide to the edible plants of Britain by Miles Irving, Ebury £30 Catherine Brow.