Page Created by Connecticut Foraging Club
Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
----------------
Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
----------------
Sea lettuce (Ulva spp.) is an edible green alga that can be found in inter-tidal zones. There are both native and non-native species of sea lettuce in Connecticut that can be difficult to differentiate without a microscope.
Sea lettuce produces vibrant green, translucent sheets that are two cells thick. They attach to rocks and shells. Sea lettuce tends to be smaller in size and can resemble lettuce.
A knife can be used to cut the seaweed from the rock. If the holdfast is left intact, then the seaweed will quickly re-grow.
Sea lettuce can be used in place of spinach. It has a strong vegetal taste, with a hint of cucumber. It can be turned into cakes, added to salads raw, and included in sausage. Flakes can be added to olive oil, salad dressings, and stir fries.
Sea lettuce is rich in fiber, iron, magnesium, and iodine.
--
Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.
