I quickly learnt how versatile seaweed is - not only in shape and colour, but also flavour. It is easy to think that seaweed only has the taste and consistency of sushi sheets - or nori, when in fact it has an incredible variety of surprising tastes and textures.
My favourite is ‘pepper dulse’. It is spread all over the sea bed, and looks a bit like little brown ferns. The flavour that you get from it is incredible, peppery and truffle-like. Nothing like what you might expect from seaweed. I always keep a jar of it dried to use in the kitchen.
Toothed wrack is another favourite - it can taste almost like crab, and like all seaweeds can be dried and then rehydrated. Sea spaghetti, also known by some as ‘thong weed’ can be cooked like noodles, and eaten in a stir fry - even kelp can be used to wrap things up as a sort of pasta-substitute. There are so many uses for it, and lots of unexpected health benefits too.