Page 293 - The Forager’s Guide to Wild Foods

Nori, Porphyra and

Pyropia spp. (BANGIACEAE)

Alexander Miranda-M, CC-BY-SA-4.0

NORI, also known as Laver, is the common name for ished. Like other seaweed species, nori can aid in di-
a number of species that have recently been split into gestion, and control blood sugar and cholesterol lev-
these two genera. They are common annuals around els. Nori is particularly high in vitamin C and B12 and
the world, and grow on the west coast of North Amer- has substantially less iodine than other species, such
ica on rocky substrates. Their fronds are one-cell as sugar kelp. The high vitamin C content allows our
thick. body to absorb more of the equally high amounts of
TIDAL ZONE: Nori species can grow to a depth of 30 iron in nori.
ft. (10m) in ideal conditions, from the mid to low tide HOW TO HARVEST AND EAT: Harvest between
line. spring and summer when it is abundant. Cut the frond
FROND: The frond is very thin, flexible and flat and so that a portion of the frond remains on the hold-
can reach over 8 inches (20cm) in diameter. It looks fast. Rinse thoroughly and air dry, then toast or roast
similar to sea lettuce with its folded, ruffled margins. the nori to bring out its subtle, slightly sweet flavor.
The color can be bright green, olive green, purple, red Otherwise, you can eat it raw or like any other leafy
or dark brown. When exposed above water, nori can green.
look like a large, popped balloon. NORI SEASONING: Ingredients: 1 bowl of fresh nori,
HOLDFAST AND STIPE: Small, disc-shaped holdfast a pinch of ground paprika, a pinch of salt and pepper.
with no obvious stipe. Wash the nori several times, air dry overnight, toast
or roast on low for 10-30 min. then either break into
EDIBLE PARTS: fronds
smaller pieces or grind into a powder and add the pa-
KEY MEDICINAL USES: Nori is traditionally given to
prika, salt and pepper. Store in a shaker and use for
wo1men for three weeks after childbirth to ensure
any cooked or fresh dish.
trace elements, minerals, and vitamins are replen-
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