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Edible Species:
Multiple seaweed species were food sources:
Dulse (Palmaria palmata): Red seaweed with distinctive taste, eaten fresh or dried, high in minerals and vitamins.
Sea lettuce (Ulva lactuca): Bright green, tender, used in salads or soups.
Kelp (Laminaria species): Large brown seaweed, tough when raw but softened through cooking, used in stews.
Carrageen (Chondrus crispus): Irish moss, used to thicken soups and make desserts, also medicinal for respiratory ailments.
The Collection:
Seaweed was harvested by hand—pulled from rocks, cut with knives, gathered into baskets. The forager took only what was needed, leaving the holdfast (the seaweed’s attachment point) intact so the plant could regrow.
The Preparation:
Fresh seaweed was rinsed in clean water (removing sand and small organisms), then either consumed immediately or dried for storage. Dried seaweed lasted months, providing vegetable nutrition through winter when garden produce was exhausted.
Some seaweeds required special treatment—soaking to remove saltiness, boiling to soften tough textures, fermenting to develop flavor.
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