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Algae, Kelp and Seaweeds

Source of Recipe

Unknown


List of Ingredients

Phaeophyta (fa-o-fa-ta),brown algae.Nearly 1,500 species.

Cyanophyta, blue green algae-(Phylum)
Mermaids hair,(lyngbya) some species are poisonous. Toxins cause death. Avoid any blue green algae with a diameter less than that of a human hair.

Xanththophyta, yellow green algae

Rhodophyta, red algae.-(phylum).
Includes dulce and porphyra.

Chlorophyta, green algae.-(phylum)


Recipe

Giant Kelp; (nereocystis)brown kelp.
Excellent pickled. Wash, peel and pickle as cucmber. Peel and keep in brine 2 hours, (1 cup salt to 2 gallon water). Cut up and soak in 1/2 tsp alum to 2 quarts water for 15 minutes. Drain, wash and drain. Simmer until fork tender.
Cook pickle solution 2 minutes and pour over kelp in a container. Let stand overnight. Drain and save syrup. Reheat kelp to boiling. Drain. Pour the syrup on and let rest 24 hours. Day 3, heat syrup and kelp to a boil and seal in pint jars. (process 15 minutes).

Irish Moss; (chondros crispus) red algae related to dulce.
Seamoss, peral moss, and carrageen Mosss.
A small amount of cooking will tenderize it. Cut up and cook with a stew to thicken.
Cook some in water for a soup, or cool to a jelly, or add to milk.
Also used to clarify beer, wine, coffee and honey.
Atlantic coast.

Laver, (Porphra )-red algae.
Nori and gim.
can be eaten raw. better dried or partially dried. Chop or grind. Dries to a blackish color when dry. Store in closed container, in cool place.
In fish soups and stews, 1 cup to 2 cups liquid. Soak for 1 hour first. Salty taste.