Rocky coastlines are the best harvesting area for seaweed.
The term "sea vegetables" describes any species of edible wild seaweed. These species include nori, sea lettuce and dulse. Most seaweed is edible, although some varieties have a more pleasing taste than others. Do not harvest any sea vegetable you cannot identify. The key to harvesting sea vegetables is to select the right coastline and harvest in a sustainable fashion. Does this Spark an idea?
Instructions
1. Locate a rocky coastline for harvesting sea vegetables. These beaches tend to have more tide pools and surfaces upon which sea vegetables can grow. The beach should be free of litter or visible pollution.
2. Consult the fish and game department of the county in which the beach resides. Write down any restricted species of sea vegetables that you cannot collect.
3. Go to the beach when the tide is at its lowest. Put on water shoes so you can walk safely on the slippery rocks. Walk out to the reef lines or tide pools to find the sea vegetables.
4. Use scissors to cut the sea vegetables just above the roots where they attach to the rock surface. Only harvest one sea vegetable for every seven plants you find to ensure the species can continue to reproduce.
5. Rinse the sea vegetable in the tide pool to remove any small animals, and put the vegetable in your bag. Repeat until your bag is full.
6. Take the sea vegetables home and rinse them in clean water for at least 10 minutes. Lay them out in a single layer on a lint-free towel and set them in the sun to dry.
Tags: harvest vegetable, harvesting vegetables, have more, tide pools