Page 288 - The Forager’s Guide to Wild Foods

Sweet Kombu/Sea Cabbage,
Saccharina sessilis (Hedophyllum

sessile) (LAMINARIACEAE)

SWEET KOMBU, SEA CABBAGE, or Stipe-less kelp is
a perennial native to the west coast of North America,
found on rocky substrates.
TIDAL ZONE: It’s usually found between the mid to low
tide line, often above surfgrass.
FROND: Frond looks roughly like a giant cabbage leaf
and grows directly out of the holdfast when mature.
Fronds can grow up to 5 ft. (1.5m) long. Color varies
Ken-ichi Ueda, CC-BY-4.0
from dark olive green to dark brown.
other seaweed species and creatures rely on this alga
HOLDFAST AND STIPE: Holdfast is strong and looks
to become established or protected, so it’s crucial to
like twisted roots. There is no stipe attached in mature
only harvest small quantities. Eat like any leafy green.
algae and very short stipe in juvenile algae.
STEAMED FISH WRAPPED IN SWEET KOMBU: In-
EDIBLE PARTS: fronds
gredients: 1 bowl fresh sweet kombu, 2 thinly sliced
KEY MEDICINAL USES: It contains antivirals made up fish fillets, 1 lemon, finely sliced ginger. Lay a piece
of compounds that differ from antiviral compounds de-
of kombu on a board, place a small piece of fish fillet
rived from plants and animals.
in the middle with a small slice of ginger and squeeze
HOW TO HARVEST AND EAT: Cut the top off the frond some lemon juice over the top. Wrap fish up in the
and leave at least 6 inches (15cm) of frond attached to seaweed like little parcels and leave in the fridge for
holdfast. Harvest between summer and autumn. Many half an hour, then steam for 5-10 min. before serving.

Wakame, Undaria pinnatifida and
Alaria marginata (ALARIACEAE)

WAKAME, Sea mustard, or Winged Kelp is the com-
mon name for at least two very similar annual species;
Undaria pinnatifida is native to Asia and Alaria margi-
nata is native to the west coast of North America on
rocky substrates. The central midrib is a key diagnostic
feature.
TIDAL ZONE: It can grow in water up to 23 ft. (7m)
deep, being found between the mid to low tide line, and
sometimes in the subtidal zone.
FROND: Both species look like a wide, long belt and
have a thick, flattened, central midrib with either wavy HOW TO HARVEST AND EAT: Harvest the tops of
or long lobes on both sides. Fronds of U. pinnatifida grow the fronds between spring and early summer. Avoid
up to 6 ft. (2m) long and have heavily dissected lobes, harvesting the reproductive fronds near the base.
whereas fronds of A. marginata grow up to 13 ft. (4m) Cut off the thick, central midrib and discard onto the
long and margins are wavy. Both species are olive green compost. Use the remaining lobes fresh in salads or
to dark brown. treat them like any other leafy green. You may also
HOLDFAST AND STIPE: Holdfast looks like twisted dry, cook, pickle, smoke or blanch them.
roots. Stipe varies depending on in its reproductive WAKAME TORTILLAS: Ingredients: 1 bowl rinsed
stages, but tends to be ˡ∕₅ of the frond’s length. Wakame fronds. Remove the central midrib and air
EDIBLE PARTS: fronds dry the fronds in the sun until almost dry. Cut fronds
KEY MEDICINAL USES: Wakame is relatively high in fi- into tortilla-sized pieces and lightly fry for 2-3 min.
ber, compared to other seaweeds. in butter. Use as tortilla wraps.
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