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Algae, Kelp and Seaweed. USA




Source of Recipe


Unknown
Phylum;
Phaeophyta, brown algae (fa-o-fa-ta)
Nearly 1,500 species
Dark brown to olive green.

Giant Kelp (nereocystis) (macrocystis) Pacific coast.
macrocystis is the largest brown kelp.
120 species.
Excellent pickled. Wash peel and pickle as cucumber.
Peel and keep in BRINE 2 hours (1 C salt to 2 gallons water)
Cut up and soak in 1/2 tap alum to each 2 quarts water for 15 minutes.
Drain, wash and drain again. Simmer until fork tender.

SYRUP:
Cook pickle solution 2 minutes and pour over kelp. Let stand overnight. Drain and save syrup. Reheat kelp, to the boiling point. Drain. Pour on the syrup and let rest 24 hours. Day 3 heat syrup and kelp to a boil and seal in pint jars.

Phylum; Desmarestia (various species)
Contain sulfuric acid esters and will cause severe gastric upset.

Desmarestia tobacoidas;
Contain sulfuric acid esters and will cause severe gastric upset.
This one looks like a tobacco leaf.

Desmarestia munda;
Phylum (cyanophyta) blue green algae.

Phylum;
Cyanophta. Blue green algae.

Xanthophyta, yellow green algae.

Phylum;
Rhodophyta, red algae.
Includes Dulce and Porphyra.

Irish moss (chondrus crispus) a red algae related to Dulce.
Sea moss, pearl moss and carrageen moss.
Alantic coast.
Greenish,purplish,reddish, brown and blackish. Attached to small submerged rocks.Frons upto one foot long.
A small amount of cooking will tenderize it. Cut up and cook with a stew for a thickener.
Cook some in water for a soup,or coolto a jelly, or add to milk.
Also used to clarify beer, wine, coffee and honey.

Laver (porphyra ) Red algae. Atlantic and Pacific coast.
Nori (porphyra species) or Gim.
Fronds grow from rock ledges, boulders and pier supports. Seen at low tide.
Grows up to 1 foot long by 3 inches wide.
Satiny gloss, filmy red, green, purple and purplish brown.
Can be eaten raw. Better dried or partially dried. Chop and/or grind. Dries to a blackish color when dried.
Store in closed container, in a cool place.
In fish soups and stews. 1 C to 2 C liquid. Soak for 1 hour first. Salty taste.



Phylum;
Chlorophyta, green algae.