Page 294 - The Forager’s Guide to Wild Foods
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MARINE GRASSES







              Surfgrass, Phyllospadix spp.
                        (ZOSTERACEAE)







































        SURFGRASS is the common name for a wide number          the base of the plant, on the ends of stems that range
        of Phyllospadix species that grow all over the world.   in length from ¾-4 inches (2-10cm). The stem swells
        They are found on the west coast of North America       like a pea pod and produces a row of seeds inside it.
        and are mostly perennial  species.  Unlike eelgrass,    Surfgrass flowers in early summer. Seeds are ⅛ inch
        surfgrass grows on rocky substrates, as well as rocky   (3mm) long and have tiny wings, which give them a
        tide pools with minimal sand inundation.                heart-shaped appearance.
        TIDAL ZONE: It  tends  to grow in turbulent  areas      EDIBLE PARTS: fresh new leaves
        when compared to eelgrass, between the low tide line    HOW TO HARVEST AND EAT: Harvest in early spring
        and subtidal zone. Some Phyllospadix species are lim-   before they flower. Cut the leaves above the sheath.
        ited to water that is 16 ft. (5m) deep, while others can   The stalks can be a bit tough, but fresh new growth
        tolerate a depth of 50 ft. (15m).                       can be steamed or blanched. Surfgrass blades have a

        LEAF AND STEM: There is some variation within this      salty taste.
        genus, but they all grow from a rhizomatous root sys-   SURFGRASS AND SHRIMP NOODLES: Ingredients: 1
        tem that  produces  cylindrical, sheathed  stems  and   cup each of surfgrass, cooked and peeled shrimp, and
        thin, grass-like blades. The stems and blades are usu-  chopped broccoli, ½ a chopped onion, 1 tsp. each of
        ally unbranched. The leaves are mostly flat and are be-  oyster  sauce, soy sauce, and oil, 1  packet of  instant
        tween 3-10 ft. (1-3m) long and bright green. The blades   noodles (pre-soaked in water for 2 min.). Lightly fry
        are narrower than eelgrass, and are less than ⅙-inch    the onions and broccoli in the oyster sauce, soy sauce
        (0.4cm) wide with fine veins. Some Phyllospadix spe-    and oil, add the shrimp and noodles and fry for 1 min.
        cies are slightly serrated, while others can feel wiry.  and finally stir through the surfgrass.

        FLOWER AND SEED: The flowers are found towards
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