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Post by spinifex on Dec 18, 2017 13:14:19 GMT 10
I've been collecting and drying a couple of varieties of seaweed over the past couple of years. Sea Lettuce in the winter and Ecklonia kelp in summer. I dry them at low temp in the oven after cleaning up with fresh water. Keeps for ages in glass jars and rather nice in asian seafood soups or just as a snack.
Anyone else into this food source? And if so any recommendations on additional ways to prepare and consume it? Also other species which are good to eat either dried or fresh?
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tomatoes
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Post by tomatoes on Dec 18, 2017 17:28:28 GMT 10
Wow, weird timing for this post. I just asked someone this afternoon to remind me to look up which seaweeds near us are edible.
I’ve bought it for eating, gathered it for gardening, but not gathered it for eating - yet. Planning on seeking out a good book or website with info. Would love suggestions/info.
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tomatoes
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Post by tomatoes on Dec 19, 2017 1:41:43 GMT 10
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Post by spinifex on Dec 19, 2017 7:39:57 GMT 10
As well as using the stuff dried; Sea Lettuce is also great if picked and used fresh in salads, pity I can only get it in winter where I am - not exactly the height of salad season.
Ecklonia gets a big rap in that milkwood article but I have difficulties with bitterness in it at times. I've even tried rubbing it down with lots of salt (kind of like treating olives to remove bitterness) and deep frying it (oil reduces bitterness too). I quickly learned to taste test each batch before processing it.
On a related topic - I also really enjoy collecting and eating the native greens: Sea Blite, Samphire and Creek spinach that grow in wet salty ground. (People pay upto $40 a kilo for these things in central produce markets!) Need to be very selective in what plants you harvest from - like with seaweed some are very bitter. Others are very good eating.
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paranoia
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Post by paranoia on Dec 19, 2017 8:33:50 GMT 10
What do you do with the samphire, spinfx??
I have a least an acre of the stuff but there are 1000s of acres of it within walking distance... Would be a great resource I'm yet to tap...
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Post by spinifex on Dec 19, 2017 18:12:11 GMT 10
Most often just lightly stir-fry after cutting into 4cm lengths. (I'm a huge fan of swedish and Thai styles of food). It's also good raw in salads. Main thing to note is you have to get the really plump, juicy, young stuff. Anything off a woody plant has astringency. Same with seablite ... just get the nice soft new growth from vigorously growing plants.
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Post by SA Hunter on Dec 19, 2017 23:43:59 GMT 10
And here I thought seaweed was only good for garden compost!!
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