Using Kelp and Seaweeds As Survival Food

Imagine you’re at the beach, strolling on the sandy shore, breathing in the briny breeze as the wind rustles the waves. As the gentle waves wash over your feet, you spot some familiar leafy structures scattered on the rocks and buried in the sand.

Curiosity piqued, you pick one up. It feels a bit slimy, sticky, and emits an unusual scent. Upon closer inspection, you realize it carries a refreshing aroma, reminiscent of the sea itself.

What you’ve stumbled upon are seaweeds. Most people can recognize seaweeds when they encounter them at the beach, whether they’re floating in the surf, forming piles on the shoreline, or clinging to rocks in various sizes and shapes. On the west coast, especially, you’ll often come across kelps, with their long stems and characteristic fronds, lying in abundance on the beach. And as you venture farther north, you’ll find an even greater diversity of these marine plants.

Seaweeds typically have leaf-like fronds, stem-like stipes resembling land plant stems, and root-like holdfasts for attachment. Some seaweeds are delicate and fragile, while others are sturdy, almost like leather. Many have air-filled sections, known as “floats,” which help them stay afloat. Some, like sea lettuce, are as thin as wet plastic sheets.

The colors of seaweeds, mainly green, brown, or red, are key in their botanical classification. Despite all seaweeds containing chlorophyll, their unique pigments give them distinct hues and are vital for identifying their specific types.

Brown Algae

The color of brown algae spans a spectrum from rich brown to earthy yellow, and it owes this palette to a pigment called fucoxanthin. While this group includes some tiny, nearly microscopic members, the dominant presence is held by larger seaweeds with tough, leathery textures.

The diversity in their shapes is striking, ranging from colossal kelps that can extend hundreds of feet in length to slender, whip-like fronds and leaf-like structures measuring anywhere from one to three feet in diameter.

All large brown algae, which encompasses various genera of kelp, along with rockweed and sargassum, have a common trait: they anchor themselves firmly to rocks. This anchoring is achieved through structures known as holdfasts, resembling the roots of terrestrial plants in appearance.

Their robust outer layer provides them with a level of protection against abrasion from fish and the harsh forces they encounter when torn away and washed ashore. These seaweeds remain upright thanks to numerous air bladders that help maintain their buoyancy. Globally, there are approximately 1,000 different species of brown algae.

Red Algae

In general, red algae are typically smaller in size compared to their brown counterparts. They possess delicate and graceful shapes, often resembling branching ferns adorned in a captivating array of colors, including violet, red, purple, and pink. The diversity within this group is remarkable, with some red algae taking on lance-shaped forms, displaying wrinkled edges, while others boast wide, elastic fronds that resemble sheer sheets of ruffled plastic. Some species grow in thin filament-like structures, while others take on the appearance of leafy structures.

Among the well-known members of the red algae family are Irish moss (Chondrus crispus), laver (Porphyra spp.), and dulse (Rhodymenia palmata). These are just a few examples of the approximately 2,500 species of red algae found around the world. Their vibrant colors and varied forms make them an intriguing and visually captivating component of marine ecosystems.

Green Algae

eating green algae

Green algae, much like their red and brown counterparts, also come in various forms, including filaments and branching fronds. Among them, the most frequently consumed seaweed is sea lettuce (Ulva lactuca), which bears a striking resemblance to a thin sheet of lettuce clinging to rocks.

While most green algae are typically associated with freshwater environments, the marine realm is home to a surprising diversity of them, with approximately 5,000 different species thriving in saltwater habitats. These marine green algae contribute to the overall vibrancy of aquatic ecosystems and, in the case of sea lettuce, even provide a source of sustenance for both marine life and humans. Their adaptability and unique appearances make them a fascinating component of the underwater world.

Eating Seaweed

Seaweeds aren’t just delicious, provided they’re prepared correctly, but they also pack a substantial nutritional punch. They might just be the closest thing you’ll find to “fast food” when you’re out in the wild. In fact, seaweeds have a wide range of uses, from being a source of sustenance to serving as food seasonings, medicinal ingredients, and nutritional supplements. Their versatility extends to various practical applications as well.

Many botanists assert that all seaweeds, which encompass nearly 10,000 macroscopic varieties, belong to a group of plants that are entirely non-toxic, making them generally safe for consumption. However, a more cautious perspective suggests taking the time to familiarize yourself with each specific type of seaweed you plan to eat. This caution stems from the sheer diversity of seaweeds, as not all of them have undergone thorough study to warrant a blanket statement of safety.

Nevertheless, seaweeds are widely recognized for their exceptional nutritional value and are generally considered safe to eat, provided you adhere to the guidelines we’ve outlined below. Exploring the culinary and nutritional potential of seaweeds can be an exciting and enriching experience, offering a taste of the natural world’s bounty.

A word of caution


Certain seaweeds can be unappetizing due to their rubbery texture and rigid structure. However, these issues can often be addressed through methods like drying, powdering, or various cooking techniques. It’s important to note that what works for one type of seaweed may not work for another.

Whenever possible, seek guidance from local experts who have experience with seaweed utilization. Learning which seaweeds are more palatable than others often comes through firsthand experience, so don’t hesitate to get creative with your culinary experiments.

If you’re considering incorporating seaweeds into your diet, there are some common-sense precautions to keep in mind:

Avoid Decomposed Seaweeds: Never consume seaweed that has been sitting on the beach, decomposing, and attracting flies. Decomposed seaweed can harbor harmful bacteria that may lead to illness if ingested.

Thoroughly Wash the Seaweed: Before consumption, make sure to wash the seaweed thoroughly. This helps remove any adhering sand and potentially harmful substances. One suggested method, especially if the water’s purity is questionable, is to wash the seaweed in your bathtub or sink. Begin with a hot water rinse and a small amount of biodegradable soap, then drain. Repeat this process three times using the hottest tap water available. Finally, give it a rinse in non-soapy water. You can then proceed to dry the seaweed or use it in various recipes.

Avoid Polluted Areas: Seaweeds growing near sewage effluents, river mouths, bays, or inlets where pollution is dumped can easily accumulate toxins. It’s best to steer clear of such seaweeds and not consume them. Unfortunately, in some regions, like much of the Southern California coastline south of Malibu, seaweed collection for food should be approached with caution due to pollution concerns. Always exercise good judgment when collecting and preparing seaweed for consumption to ensure your safety.

Exploring the world of seaweed as a culinary ingredient can be rewarding, but it’s essential to take these precautions to ensure a safe and enjoyable experience.

Consumption of kelp and other seaweeds

consumption of kelp and other seaweeds

Seaweeds offer a versatile array of culinary possibilities. Here are some ways in which you can incorporate them into your meals:

Raw in Salads: Some seaweeds, like sea lettuce, closely resemble thin sheets of lettuce growing on rocks. These can be washed and added raw to salads, providing a unique and nutritious twist to your greens.

Dried and Crumbled: Many seaweeds are best dried and then crumbled to be used as a seasoning for various dishes. They can add a delightful umami flavor to your meals.

In Soups and Stews: Certain seaweeds can be diced and added to soups and stews, enhancing their flavor and nutritional content. Cooking times may vary, but generally, seaweeds are cooked for up to 30 minutes.

Dried and Powdered: Drying seaweeds and turning them into powder can be an excellent way to use them as a salt substitute or flavor enhancer in a wide range of recipes.

If you live near the Atlantic, Pacific, or any other coast with easy access to seaweeds, consider researching specific seaweeds used for culinary purposes. There are numerous books and resources available with recipes and preparation methods to help you get started. Don’t be afraid to experiment and explore the culinary potential of these marine plants.

Here are some additional insights into seaweed usage:

Pickling Kelp Floats: Kelp seaweed offers a unique element in the form of its floats, the swollen hollow bubbles at the base of each frond. These can be cut off, washed, and soaked in jalapeño juice or other pickling liquids, absorbing their flavors. They can then be served as garnishes, similar to jalapeño peppers.

Raw or Boiled: Depending on the seaweed type, it can be consumed either raw, fresh from the sea or beach, or after drying. Boiling is preferred for some varieties, especially when they are bone-dry. Cooking seaweeds can make them more palatable, with both the seaweed and resulting broth often being delicious.

Dried Seaweed for Survival: Dried and powdered or shredded seaweed is an excellent addition to your survival pack. When placed in a pot of water with other wild vegetables, it can create an instant soup, providing vital nutrients in a challenging wilderness situation.

Air Bladders and Stalks of Brown Algae: Many parts of brown algae, such as the hollow stalks and air bladders, can be eaten raw or pickled. There’s a delicious recipe involving pickling air bladders with various vegetables and seasonings, offering a unique culinary experience.

Seaweed as a Thickening Agent: Some seaweeds can serve as natural thickeners in soups, similar to the way okra does. Tender seaweeds can be added directly to soups, while less tender ones can be blended into a fine mush and strained to create a liquid that serves as a soup or gravy base, substituting for flour. The strained-out pulp has various uses, from cooking to composting.

Seaweed in Cooking and Clambakes: When heated, seaweeds release flavorful steam, making them a valuable addition to clambakes. They can also add flavor and aid in steaming foods at home when layered in pots or roasting pans containing meat or vegetables.

Exploring the culinary versatility of seaweeds can be both exciting and rewarding, offering unique flavors and nutritional benefits to your dishes.

Medicinal Uses for kelp

Iodine, a crucial element for the proper functioning of the thyroid gland, is primarily sourced from two types of seaweed: brown algae and red algae. This essential mineral has been employed in the treatment of goiter, a condition characterized by the enlargement of the thyroid gland, visible as a swelling on the front of the neck, for over 5,000 years.

Kelp, a type of brown algae, is among the top ten plants known to promote healthy gland activity in the body. Many seaweeds, with kelp being one of the most common, can be powdered to yield potassium chloride, which serves as a valuable salt substitute. This is especially beneficial for individuals who need to limit their sodium chloride intake. Kelp, by dry weight, contains roughly 30 percent potassium chloride.

The gelatinous substance extracted by boiling seaweeds can also serve as a remedy for burns and bruises or even as a soothing hand lotion.

For those interested in the nutritional content of specific seaweeds:

Dulse: For every 100 grams of dulse, you can expect to find 3.2 grams of fat, 296 milligrams of calcium, 267 milligrams of phosphorus, 2,085 milligrams of sodium, and a substantial 8,060 milligrams of potassium.

Irish Moss: In a 100-gram portion of Irish moss, you’ll discover 1.8 grams of fat, 2.1 grams of fiber, 17.6 grams of ash, 885 milligrams of calcium, 157 milligrams of phosphorus, 8.9 milligrams of iron, 2,892 milligrams of sodium, and 2,844 milligrams of potassium.

Kelp: 100 grams of kelp contains 1,093 milligrams of calcium, 240 milligrams of phosphorus, 3,000 milligrams of sodium, and a substantial 5,273 milligrams of potassium.

These seaweeds not only contribute to the flavor and texture of various dishes but also offer valuable health benefits, particularly in terms of iodine intake and their rich mineral content. Incorporating them into your diet can be a wholesome choice for promoting overall well-being.

Other uses for kelp

other uses for kelp

Seaweeds offer a surprising array of versatile uses beyond their culinary and nutritional value. Here are some additional practical applications:

Lashing and Binding Material: The long, flat stipes of certain seaweeds can be treated with a leather softener to make them pliable and suitable for use as an interim lashing or binding material. This can be particularly handy in situations where traditional binding materials are not readily available, as long as you keep them dry.

Fishing Lines: The long, hollow stipes of specific kelps have historically served as fishing lines, especially for deep-sea fishing by Native Americans in Alaska. Their durability and flexibility make them a resourceful choice for crafting fishing gear.

Weaving: Seaweeds, including the stringy segments, can be woven into a variety of useful items such as moccasins, mats, baskets, and pot holders. These versatile materials can also come in handy for short-term furniture and clothing repair, showcasing the resourcefulness of seaweeds in everyday life.

Crafting: Seaweeds can be employed in various crafts, from creating decorative pieces to practical items. Their unique textures and shapes add character to handmade projects and can be used to enhance the aesthetics of everything from ornaments to home decor.

Fertilizer: Seaweeds are rich in nutrients and organic matter, making them an excellent natural fertilizer for gardens and crops. They can enhance soil structure, improve water retention, and promote plant growth. Seaweed-based fertilizers are a sustainable and eco-friendly choice for gardeners.

Animal Feed: Some types of seaweed are used as supplemental feed for livestock, aquaculture, and pets. They provide essential nutrients and minerals, contributing to the health and growth of animals.

Biodegradable Packaging: Seaweed-based materials are being explored as an eco-friendly alternative to conventional plastics. Seaweed-based packaging is biodegradable, renewable, and can help reduce plastic waste.

The adaptability and versatility of seaweeds in various aspects of daily life highlight their potential as sustainable and environmentally friendly resources. Whether used for practical purposes, artistic endeavors, or eco-friendly solutions, seaweeds offer a wealth of possibilities beyond their role in cuisine and nutrition.

Suggested resources for preppers:

Harvesting and canning wild greens

The #1 food of Americans during the Great Depression

Survival Foods of the Native Americans

If you see this plant when foraging, don’t touch it!

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