Page 290 - The Forager’s Guide to Wild Foods

Sea Lettuce, Ulva lactuca, U. rigida,
U. obscura, and Monostroma

grevillei (ULVACEAE)

SEA LETTUCE or Green Laver is the common name properties.
given to a number of Ulva and Monostroma species. It HOW TO HARVEST AND EAT: Best harvested in
is a common annual that thrives in areas with high spring and summer before plants get too torn and tat-
nutrient run off. It can survive in both salt and brack- tered. Sea lettuce is very versatile and can be eaten
ish water. It can continue growing when it becomes like any leafy green.
detached and can form dense, floating mats. Many
SEA LETTUCE KIMCHI: Ingredients: 1 cup each of
Ulva species have a higher protein content than other
sea lettuce, cabbage leaves, and bean shoots, 1 tsp.
seaweed species, but they aren’t as high in vitamins.
each of ground ginger and raw sugar, 2 tsp. fish or
TIDAL ZONE: It can grow in water up to 30 ft. (10m) oyster sauce, 3 tbsp. red chili flakes, 3 sliced spring
deep in ideal conditions and can be found anywhere onions, 5 cloves garlic, ¼ cup of salt, water. Slice the
from the low to high tide line, on rocky substrates. sea lettuce and cabbage into 2-inch strips and place in
FROND: The broad, fan-shaped fronds can grow up a large bowl. Add salt and massage into strips for 10
to 12 inches (30cm) wide. They are dark or bright min. Cover with water and weight down with a plate.
green in color. These incredibly thin fronds tend to Leave it for 2 hrs. and then rinse thoroughly. To make
have wavy, torn margins and have a translucent look. the paste, mix the garlic, fish sauce, ginger, sugar, and
The fronds of U. lactuca are double-walled. The base chili flakes. Add the rinsed sea lettuce, cabbage, bean
of the frond of Ulva rigida is slightly thicker and more shoots and spring onions and massage the paste into
cartilaginous. Ulva obscura and Monostroma grevillei the vegetables for 2 min. Pack the mixture into a jar
both have thinner, single-walled fronds, with the lat- so that all of the vegetables are covered by the brine,
ter often commonly called Sea Cellophane. but do not overfill the jar. Seal the jar and leave to
ferment for 4 days to 2 weeks at room temperature,
HOLDFAST: small, flat and disc-shaped holdfast; no
opening the lid every day to release some of the gases.
stipe
The longer it ferments, the stronger the taste. When
EDIBLE PARTS: fronds
you are satisfied with the taste, place the jar in the
KEY MEDICINAL USES: Studies show strong anti- fridge to stop the fermentation process.
microbial, anti-viral, anti-tumor and anti-coagulant

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