Home · Recipes & Guides
Recipes & Guides
Take it home and cook it: recipes, guides, and the tools to forage well.
Recipes
Seaweed recipes from the UK shore: every one built on wild ingredients you can gather yourself on a Scottish low tide.
Seaweed Salt: How to Make It
Three parts salt, one part shore
Seaweed Butter
Laver or dulse, worked through butter
Ginger, Carrot & Chilli Dabberlocks Pickle
Crisp, sweet-sharp and quietly hot
Seaweed Muffins
Sweet sugar kelp & rhubarb, savoury laver & wild garlic
Lentil & Nettle Pikelets
Savoury drop scones with lentils, nettles and wild mushrooms
Seaweed-Cooked Baked Potato
An egg in a potato, wrapped in seaweed, buried in coals
Guides
How to forage, cook, dry and store seaweed: the methods that make one harvest last a year.
Seaweed Foraging in Scotland: The Complete Guide
Start here: tides, law, the ten seaweeds, ethics & cooking
How to Cook Seaweed
Four ways to cook it: season, stock, vegetable, crisp
How to Dry & Store Foraged Seaweed
Rack, oven or dehydrator, and how to keep it for a year
Seaweed Tea: for Garden & Cup
Two brews: one for the garden, one for the cup
Seaweed in the Garden
Tea for the seedlings, mulch for the beds
Tidal Zones & Some Thoughts
The zones of the shore, and eating wild, local and seasonal
Know your seaweeds
One seaweed at a time: how to recognise it on the shore and what it is good for.
Edible Seaweed in the UK: Five to Know
The field-guide hub: which seaweed is edible, and the five to learn first
Dabberlocks (Badderlocks)
The Atlantic’s own wakame
Parts of the Dabberlocks
Holdfast to sporophyll: what to cut and what to leave
Pepper Dulse
The truffle of the sea
Sea Spaghetti
The pasta the sea makes itself
Sugar Kelp
The kombu of the North Sea
Dulse
The bacon of the sea
Sea Lettuce & Gutweed
The rock-pool greens
Laver
Nori’s wild cousin
Carrageen (Irish Moss)
The seaweed that sets the pudding
Oarweed
The classic kelp
The Wracks
Bladderwrack & the mid-shore family