Seaweed

Seaweeds are algae, simple organisms that have evolved to survive in the inter-tidal zone’s harsh living conditions. They have to provide a strong attachment and be flexible to withstand the vigours of the waves. Dependant on level of the shoreline they colonise, they need also to be tolerant to desiccation when uncovered by the tide.

Over the centuries seaweed an easily collected resource, has been used by man as food. Purple laver was used to make laver bread and is still eaten in parts of Wales. Agar was produced from seaweed. If not directly eaten by man, it still entered the food chain, as it was used as animal fodder, plus it was put on the land to improve the soil for crops. In Cornwall until quite recently it was not uncommon to see tractor and trailers collecting seaweed from the beach, destined for the fields.

Seaweeds fall into one of three types, red, green and brown.

GREEN SEAWEED

 RED SEAWEED

 BROWN SEAWEED