Some Coastal Simians may be well aware of some Local to their AO sources for fresh edible seaweed. Others may be aware of the multitude of money draining health food stores selling some types of seaweed powders and extracts purported to do everything for everyone ... just fork over lots of your bucks. After watching a PBS program about an Irish Seaweed harvesting and processing, and sales operation, as well as prepared and eaten seaweed, I decided to get some additional information. . I did the usual internet search to include Wikipedia, and then branched out from there. I do not live on the coast, and was shocked at the prices on Amazon market place for very small amounts of dried seaweed. Additionally the types available was limited at that source. . Pleasantly surprising an Irish source was the most extensive and cheapest I found and they claim to inexpensively ship worldwide as well. BTW, dried seaweed will store for long time and still retain much of its beneficial properties, and could be added to soups, stews and veggies as a supplement and or seasoning. . There are many links including in the posts I will put up on this so as to not seem like a total thief in grabbing this info off the internet. I will be making a hard copy of all this and probably burning up reams of paper and ink to print out the recipe links completely. I hope some of you find this info helpful with your preps. -------------------------------------------------------------------------------------------- Edible seaweed are algae that can be eaten and used in the preparation of food. It typically contains high amounts of fiber and, contrary to land based plant foods, they contain a complete protein. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. While marine algae are not toxic, some do contain acids that irritate the digestion canal, while some others can have a laxative and electrolyte-balancing effect. . Seaweeds are used extensively as food in coastal cuisines around the world. Seaweed has been a part of diets in China, Japan, and Korea since prehistoric times. Seaweed is also consumed in many traditional European societies, in Iceland and western Norway, the Atlantic coast of France, northern and western Ireland, Wales and some coastal parts of South West England, as well as Nova Scotia and Newfoundland. The Māori people of New Zealand traditionally used a few species of red and green seaweed. . Seaweed contains high levels of iodine relative to other foods. In the Philippines, Tiwi, Albay residents discovered a new pancit or noodles made from seaweed, which can be cooked into pancit canton, pancit luglug, spaghetti or carbonara and is claimed to have health benefits such as being rich in calcium, magnesium and iodine. Polysaccharides in seaweed may be metabolized in humans through the action of bacterial gut enzymes. Research has failed to find such enzymes in the North-American population, while being frequent in the Japanese population. In some parts of Asia, nori 海苔 (in Japan), zicai 紫菜 (in China), and gim 김 (in Korea), sheets of the dried red alga Porphyra are used in soups or to wrap sushi or onigiri. Chondrus crispus (commonly known as Irish moss) is another red alga used in producing various food additives, along with Kappaphycus and various gigartinoid seaweeds. Japanese cuisine has seven types of seaweed identified by name, and thus the term for seaweed in Japanese is used primarily in scientific applications, and not in reference to food. . Common edible seaweeds include: Arame (Eisenia bicyclis) Badderlocks (Alaria esculenta) Bladderwrack (Fucus vesiculosus) Carola (various species of Callophyllis) Carrageen moss (Mastocarpus stellatus) Channelled wrack (Pelvetia canaliculata) Chlorella (Chorella sp.) Cochayuyo (Durvillaea antarctica) Dulse (Palmaria palmata) Ecklonia cava (Ecklonia cava) Eucheuma (Eucheuma spinosum, Eucheuma cottonii) Gutweed (Enteromorpha intestinalis) Gelidiella (Gelidiella acerosa) Gracilaria (Gracilaria edulis, Gracilaria corticata) Hijiki or Hiziki (Sargassum fusiforme) Hypnea order Gigartinales Irish moss (Chondrus crispus) Laver (Porphyra laciniata/Porphyra umbilicalis) Limu Kala (Sargassum echinocarpum) Kombu (Saccharina japonica) Mozuku (Cladosiphon okamuranus) Nori (various species of the red alga Porphyra) Oarweed (Laminaria digitata) Ogonori (Gracilaria) Sugar kelp (Saccharina latissima) Sea grapes or green caviar (Caulerpa lentillifera) Sargassum cinetum, Sargassum vulgare, Sargassum swartzii, Sargassum myriocysum Sea lettuce (various species of the genus Ulva) Spiral wrack (Fucus spiralis) Spirulina (Arthrospira platensis and Arthrospira maxima) Thongweed (Himanthalia elongata) Wakame (Undaria pinnatifida) & Hiromi (Undaria undarioides) post one of several.