Two years ago I produced a T-shirt for our international chef symposium (“Food on the Edge”) that pictured a piece of seaweed with the slogan “we need to talk about seaweed”. I really feel it’s an untapped food resource that we have yet to embrace. March is a wonderful time to go seaweed picking with the family, particularly around the equinox as the tides will be extremely low. I prefer to eat nori raw, straight off the rocks. One of the crown jewels of the seaweed family is the minute pepper dulse, often called the truffle of the sea.

Source: The Irish Times March 11, 2018 06:00 UTC