Seaweed Forage : May 2024

[@IAM-fc2qg]

Because of your videos, i have learnt so much on which seaweeds to pick from the ocean. Thank you. Please keep on making these videos

[@DiarmuidNZ]

Thank you IAM-fc2qg: I add some wild-foraged seaweed(s) to almost every meal I cook nowadays. Like edible wild mushrooms (fungi), they are a whole different food-group (algae) to veggies or meats, with their own unique nutritional and taste/texture profile (treat some like pasta - to tenderize). They keep really well in the freezer (as do mushrooms) and provide me with excellent ingredients all year round. All the seaweeds you see in these videos are safe to eat (as far as I know) but some are rough/crunchy/gritty and others are tender, spicy and delightful to eat. A whole new culinary adventure, yet an ancient and invaluable food source.

[@aliceleishman5596]

Nice to see you back. Fantastic serene video!

[@DiarmuidNZ]

Glad you appreciated the experience Alice.

[@theoompalompa]

Would love to see what you do with the seaweed and how it should be served. 😊

[@DiarmuidNZ]

See my recent Kahawai Winter Broth video. They can also be boiled (to tenderize) then used to garnish/decorate a salad or any meal really - especially the bright green/red/purple seaweeds. I tend to incorporate them in the soup, curry, stir-fry and use edible flowers to garnish salads.

[@antonyjh1234]

I've been down an iodine rabbit hole lately, did you know 1500 mg of sodium is 2'3rds of a teaspoon of iodised salt, that are supposed to have daily. You'll have no problem with iodine there.

[@DiarmuidNZ]

Thanks Anthony: as someone who only ever buys and uses good old Kiwi-harvested Natural Sea Salt, and someone who understands that the element Iodine - like many other wonderful natural elements and minerals - is beneficial in small/moderate doses and detrimental in excess, I eat these wonderful wild seaweeds regularly but in moderation - like most of the wonderful foods and drinks that I treasure. If the label says anything 'added' then it is not natural; not nature's natural combo. I always try to stick to nature's natural symphony of organic and mineral components, and avoid anything pretending to be a food that has been patented (no one can patent a natural veggie; herb; fungus; algae; berry; spice; mineral; element; oil; fruit; nut; protein; fat; grain; meat; creature....nature 'owns' these so-called 'patents' - as I understand it). Good Health, and happy foraging - for the 'real deal'.