Recipes with sea vegetables, for a real taste of the wild

Date:09-05-2014 07:58:05 read:0

Recipes with sea vegetables, for a real taste of the wild

It is time to let the long-neglected vegetables of the ocean – rich in minerals and flavour – on to your plate

Taste of the sea: Rose Prince's potato salad with sea-lettuce butter Photo: Laura Hynd

Slowly, ever so slowly, the wild foods that once marked the difference between starvation and survival are coming back to the table. It is no longer a shock to see dishes with nettles or elderflower, puffball and sloe on a country pub menu. Likewise, amateur foragers cannot pass a fresh young dandelion plant without thinking of a salad, or a patch of wild garlic in the woods without thinking of pesto.

So we are good with some wild things, but seaweed is late to the party. It is strange how we happily eat weirdly shaped molluscs and crust-aceans yet fear the ribbons from murky depths; a beach is considered great if the seabed is visible and swimmers know what lies beneath them.

But an artisan seaweed-harvest tradition is encouraging the use of sea vegetables in cooking, for their intense mineral flavours and because seaweed is very nutritious. Try it: it is as easy to use as a pinch of herbs, and you may be pleasantly surprised.


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