Seaweed Foraging in Cornwall and the Isles of Scilly

Rachel Lam­bert

Seaweed Foraging in Cornwall and the ISles of SciilyFol­low­ing the suc­cess of her book Wild Food For­aging in Corn­wall and the Isles of Scilly, Rachel Lam­bert here intro­duces us to the fas­cin­at­ing top­ic of edible sea­weeds. This book focuses on six­teen, both known and less famil­i­ar vari­et­ies, and all found around the coasts of Corn­wall and the Isles of Scilly. It is both a detailed guide to their iden­ti­fic­a­tion and nutri­tion­al qual­it­ies, and an inspir­a­tion­al recipe book, offer­ing 25 step-by-step recipes, and over 90 pho­to­graphs.

Sea­weed For­aging in Corn­wall and the Isles of Scilly is the nation­al win­ner of the Gour­mand World Cook­book Awards 2017 in its cat­egory FISH.

Rachel Lam­bert spent over twenty years in envir­on­ment­al edu­ca­tion and com­munity nutri­tion. She learnt about for­aging and loc­al foods in Europe and Asia, and has been teach­ing wild food for­aging in Corn­wall and the Isles of Scilly since 2007. Sea­weeds have always been a par­tic­u­lar interest, and she has taken part in sea­weed sur­veys across the region. Rachel runs Wild Food For­aging, and her courses are highly regarded.

Sea­weed For­aging in Corn­wall and the Isles of Scilly is pub­lished in our Pock­et Corn­wall series.

  • Acknow­ledge­ments
  • Intro­duc­tion: Sea­weeds in Corn­wall and the Isles of Scilly, Choice of Sea­weeds, Eat­ing Sea­weeds, Sea­weeds for Health and Nutri­tion
  • How to Use this Book: Law on Sea­weed For­aging, Safety and Sus­tain­ab­il­ity, Dry­ing and Stor­ing Sea­weeds, Dry­ing Tech­niques and Tips
  • Notes for the Cook
  • Sea­son­al Pick­ing Chart
  • Blad­der Wrack/​Popweed – Fucus vesi­cu­losus… Chick­en Broth; Pickled Blad­der Wrack
  • Carrageen/​Irish Moss – Chon­drus crispus/​Mastocarpus stel­lat­us… Creamy Mush­room Pâté; Los­b­ter Bisque with Car­rageen
  • Chan­nel Wrack – Pel­ve­tia can­alicu­lata… Couscous with Orange and Chan­nel Wrack; Sea­weed Wrack May­on­naise
  • Dab­ber­locks – Alaria escu­lenta… Alaria Kim­chee and Red and White Sauerkraut; Crab and Dab­ber­locks Salad
  • Dulse – Pal­maria pal­mata… Sweet Potato Quiche with Dulse; Dulse Dukkah Dhal with Stuffed Cha­patis
  • Egg Wrack – Asco­phyl­lum nodosum… Egg Wrack Sweet and Savoury Snacks
  • Green Sponge Fingers/​Velvet Horn – Codi­um fragile/​C. fra­gile ssp. atlanticum (CF and CFA)… Green Vel­vet Salad
  • Gutweed/​Sea Greens – Ulva intest­inal­is… Sea Veget­able Risotto; Herby Oat­cakes with Broad Bean and Sea Greens Dip
  • Kelp/​Oarweed/​Tangle and Forest Kelp – Lam­in­aria digit­ata and L. hyper­borea… Hum­mus with Kelp
  • Laver/​Nori – Por­phyra spe­cies… Swirled Laver Bread Loaf; Nori Rice Balls and Rolls
  • Mermaid’s Tresses/​Bootlace Weed – Chorda filum… Fiery Mer­maid Noodles
  • Pep­per Dulse – Osmun­dea pinnatifida/​Osmundea hybrida… Potato and Fish Soup with Pep­per Dulse; Baked Oysters with Burnt But­ter Pep­per Dulse Sauce
  • Sea Lettuce – Ulva lactuca/​Ulva rigida… Sea Lettuce Pizza; Honey-roas­ted Sea­weed
  • Sug­ar Kelp/Poorman’s Weath­er Glass – Sac­char­ina latis­sima… Spicy Apple Turnovers with Sug­ar Kelp and Car­rageen Ice Cream
  • Thongweed/​Sea Spa­ghetti – Him­anthalia elong­ata… Pan-fried Fish with Sea Spa­ghetti; Sea­weed Tem­pura with a Wild
    Dip­ping Sauce
  • Wire­weed – Sar­gas­sum mutic­um… Smoky Stir-fry; Car­rot and Sar­gas­sum Salad
  • Ref­er­ences and Fur­ther Read­ing
  • Cornish Sup­pli­ers, For­aging Courses and Walks
  • Acknow­ledge­ments, Photo Cred­its

ISBN 9780906720974
1st edi­tion
104 pages
92 col­our pho­to­graphs
150 x 153 mm

full of amaz­ing recipes for easy-to-find sea­weeds. … The excel­lent book fol­lows in the tracks of last year’s Wild Food For­aging in Corn­wall and the Isles of Scilly. Both are full of col­our pho­to­graphs, tips and good com­mon­sense advice as well as recipes.’ (West­ern Morn­ing News, 18.06.16)

packed with inform­a­tion. It is very good value… it con­tains all one needs to know. I can’t recom­mend it highly enough.’ (The Cornish­man, 30.06.16)

inform­at­ive, excit­ing and packed with recipes to drool over and pho­tos to match.  … chal­lenges any­one who claims they don’t like sea­weeds’ (MyCorn­wall, August 2016) You can read the full art­icle on the author’s web­site.

get­ting some­thing for noth­ing – much as our fore­fath­ers might have done  … with coasts among the richest for sea­weed in the whole of Bri­tain  … all beau­ti­fully illus­trated as you already know to expect from this pub­lish­er.’ (Old Corn­wall, Vol. XV, no. 3, Autumn 2016)

This book is an intim­ate voy­age to the beaches and the sea. It is well writ­ten, and use­ful. It is a mod­el for books that could be done sim­il­arly in oth­er regions and coasts in many coun­tries.’ (Edou­ard Cointr­eau, Pres­id­ent of the Jury, Gour­mand World Cook­book Awards, Decem­ber 2016)

a new award-win­ning book by mas­ter for­ager Rachel Lam­bert brings a taste of the delights of our nat­ive sea­weeds’ (Corn­wall Life, Feb­ru­ary 2017)

Rachel Lam­bert, the Cornish for­ager,  spe­cial­ises in help­ing people find treats on the sea­shore that are truly deli­cious  … her new book of coastal for­aging recipes has just won a major nation­al food-wrt­ing prize  … It is quite an accol­ade, the Oscars of food writ­ing, which has over the years been won by Wesct­coun­try celebrity chefs Hugh Fearn­ley-Whit­ting­stall and Rick Stein.’ (West, 04.02.17)