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Cast up by a lonely sea
If pure for that, O Weed,
Bitterer, too, are ye?
--Herman Melville, "The Tuft of Kelp,"
John Marr and Other Sailors
The most popular edible seaweeds used in soups fall into three categories: Brown algae (Phaeophyta), Red algae (Rhodophyta), and Green algae (Chlorophyta), though Blue Green algae (Cyanophyta) is also collected and eaten.
Among the most popular brown algaes are:
More to come on this subject!