A member of the algae family, edible seaweed typically comes in three varieties: brown, red and green. The most commonly eaten (and researched) are the brown varieties such as kelp and wakame, followed by red seaweed, which like nori, which is what most sushi chefs use.
Cooking for Health: How to forage for edible seaweed. A simple guide to foraging for seaweed or sea vegetables, such as kelp, laver, dulse, nori, wakame, kombu, for use in cooking. Please visit my website at www.cookingforhealth.biz and sign up for my newsletter by clicking here: http://eepurl.com/w5Blv
Alaria Alaria fistulosa edible raw. blades can be cooked as a spinach substitute. blades are up to 30m (99') in length and 1m (3') in width, and have a hollow midrib which buoys them to surface, where they form a canopy. grow in subtidal regions.