Sea Lettuce

Ulva lactuca 

 Other common names:  Sea Lettuce, Sea Moss, Green Laver, Green nori, Aonori in Japan 

Description

Sea Lettuce is fast-growing with thin translucent leaves that are bright emerald green and resemble lettuce. It grows on clear shallow coastlines and is found floating in tidal pools. The Ulva family contains 128 species worldwide, with 19 species identified in Aotearoa/New Zealand. It is a well-known seaweed, which is easy to dry as it is very thin and can be stored indefinitely.

Location

Sea Lettuce grows on clear shallow coastlines and is found floating in tidal pools. Ulva can grow in both subtidal and intertidal zones, depending on the species. It is widely distributed and is found on all coasts.

Foraging

Sea Lettuce is best harvested in spring when it is at its peak, but it is also found throughout the year. To harvest, hold the frond between your fingers away from the rock upon which it is fastened and cut about two-thirds from the top. This allows the remnants of the frond to regenerate and reproduce.

Eating 

Dried or fried, use in salads, dressings and pesto. Add flavouring to soups, omelettes, mashed potatoes or patties. Sea Lettuce can be tough so eat reconstituted and cooked, or as a light flavouring.

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