Seaweed is classed as huge algae and is usually abundant throughout the intertidal zone. There are three different colours of seaweed red, green and brown, The light greens can be found at all levels, tend to be small and fast growing, especially if there are an abundance of nutrients.

The brown seaweed that tends to grow high up the intertidal zone is the Pelvetia canaliculata, whose partially rolled up fronds (forming channels), unusually thick cell walls, high content of mucilage (substance which reduces water loss and present in all seaweeds) and bushy growth all help it to resist long periods of exposure to the air. Other well known brown seaweeds are the Fucus vesculosus (bladderwrack), Ascophyllum nodosum (egg wrack or knotted wrack), and Fucus serratus (tooth or serrated wrack).

The Kelps grow beneath the low tide mark, of which there are numerous varieties, Laminaria being one. The cover of seaweed provides a large range of microhabitats which shelter other organisms such as littlecrustaceans.
Every so often larger seaweeds have small ones living upon them – for example the thin walled red seaweed known as Palmaria palmata (dulse) is sometimes found growing on the kelp Laminaria digitata. Plant eaters will feed on the dulse seaweed while even the kelp can be a directsupply of food for certain animals as it provides considerable generously proportioned amounts of organic debris.

Some seaweed only grows in sheltered areas, whilst the kelp can grow into large forests below the low tidal zone. Laminaria is a genus of numerous species of brown algae, such as the Laminaria digitata; Laminaria saccharina; Laminaria bullata. New growth appears at the base of the frond in early spring, and the older upper parts are eventually shed. The kelp has a variety of uses, and in food has a pleasant taste. It is high in iron, iodine and zinc, with good levels of all the other minerals, vitamins and trace elements.

In most kelp, the body consists of flat or leaf-like structures acknowledged[/spin[ as blades. Blades originate from elongated stem-like structures, the stipes. The holdfast, a root-like structure, [spin]anchors the kelp to the substrate of the ocean. Gas-filled bladders can form at the base of blades and keep the kelp blades close to the surface, holding up the blades by the gas they contain. Another genus of kelp is Macrocystis. This genus contains the biggest of all the brown algae. Macrocystis has hugh floats containing gas at the base of its blades. The spore producing phases are perennial, and individual stems may persist for many years. One species, Macrocystis pyrifera (giant bladder kelp) has the fastest linear growth of any organism on earth. They can grow two hundred feet long at a rate of two feet per day.
Seaweed is also can be used as a great plant feed

Seaweed is an unusual plant that, when harvested and processed is good for the land, animal and humans, as it is contains protein, fats, carbohydrates, vitamins and minerals. It is almost a ‘complete food’, as its potassium/sodium ratio is almost the same as that of the human body.

The protein found in seaweed is a ‘complete’ protein – it contains all the eight essential amino acids as found in meat, but has nearly zero calories.

There are many species of seaweed and there are variations in the nutrient values, mainly the fibre levels, between the varieties of seaweeds.

Amongst the various varieties of seaweeds, a number can be eaten. In Shetland, when food was very scarce, folks would go to the beach and search for the type of seaweed, Alaria esculenta – better known as Hinniwirs in Shetland. The islanders back then knew what was good for them, as the seaweed would provide the essential nutrients sorely needed.

folks would eat the seaweed, which is full of natural levels of goodness. I have been told it was mainly the stalk part that was eaten and the plant has a nutty kind of taste. The ‘leaf’ – the sporophylls – is ideal in salads, and the stalk (rib) in a cheese sauce with some vegetable soup.

Some of the other edible species are the Laminaria Saccharina – Sugar Kelp; Ulva lactuca – Sea Lettuce; and Palmaria palmata – Dulse. These, along with the Hinniwirs, can be eaten in a variety of ways. Best dried and then added to soups, stews, and as condiments. Add the dried seaweed to potatoes instead of salt. citizens will certainly feel the benefits of these natural products, as it will provide all the nutrients at natural levels.

islanders Recipes
Sea Nest
Large frond of sugar kelp
2 oz Brown Rice
1 large parsnip

Cook the brown rice.
Cut sugar kelp into long thin ‘laces’ and simmer until tender.
Slice parsnip very thin, swiftly deep fry to make crisps – do not over fry or the sweetness will be lost.
Arrange the sugar kelp on a bed of rice, the fill with parsnip chips in the middle.
Serve with some Sea Lettuce and lemon salad.

islanders Sea Lettuce Salad
Take some fresh Sea Lettuce leaves, rinse quickly in fresh water, and chop fine.
Dress with some fresh lemon juice.

people Nutty Salad
Large handful of Alaria leaf, fresh
1 teaspoon of toasted sesame seeds
¼ White Cabbage
1 White Radish

Finely shred the cabbage.
Grate the radish and mix into the cabbage.
Coarsely chop the Alaria leaves, and chuck in with sesame seeds.
Pile this onto the salad bed, and serve with lemon juice, mayonnaise and maybe some light soy sauce.
For more information on seaweed and seaweed products.