- Joined
- Jun 2, 2007
- Messages
- 610
cool. What's it taste like Lefty?:thumbup:
Rockweed is really more of a texture than a taste IMO. It's good for thickening chilis and stews - it's used for that commercially (carageenan I think). You use the leaves for eating and the bladders for thickening. Natives also used it as a glue and I think it has some medicinal qualities IIRC. We also have bull kelp and elephant grass. There's probably a bunch more, but those are the only ones I've tried. Elephant grass is good to pick and eat raw while beach fishing in waders.
When you wrap fish in it, it allows you to poach it on a fire because it keeps the moisture in while imparting a little saltiness to it. If you dry the leaves in the sun, you get something like a potato chip. That's great as a substitute for croutons in a salad - salty and a bit of a crunch.
There's a woman in Tofino (west coast of Vancouver Island) called the 'Seaweed Lady'. She's made a successful business out of harvesting wild seaweeds and marketing it to restaurant and health food stores. She also does seaweed gathering tours, which would be fun to do.
How does one prepare knotweed ?