Selfsufficientish.com

Just down the shore there at the weekend and it got me thinking about another food source, but how do you recognise carrigan moss, sloe etc and at what time of the year do you harvest them?. Any advice/websites greatly appreciated.

Rgds,
Tremone

Here are some webbies that might interest you.

http://rbg-web2.rbge.org.uk/celtica/sea ... htm#lamsac

Has some basic id info, and most importantly illustrations and latin names.
Use the latin names on google images to get yourself a wealth of pics that should help with identification.

And these sites all have snippets of info and also recipes to inspire you.

http://www.pznow.co.uk/marine/seaweed.html

http://www.laverbread.org/recipe.html

http://www.excite.co.uk/directory/Home/ ... Vegetables

http://www.seaveg.co.uk/recipes.html

Hope that helps. Have fun on the beach!

P.S. Sloes - as in 'sloe gin' sloes?

Food for Free (Collins GEM) by Richard Mabey
i have this in pocket size and take it every where its great good pics and tells you when and HOW to pick things and it has a section on seaweed you should be able to pick one up second hand i got mine new for £3.99

I'm not sure how to spell it and maybe it's an irish name for it but my father calls it that.

Spelt loads of different ways, confusingly! But the Latin is consistent.

Carrageen Moss - chondrus crispus

Carrigeen Moss Pudding
Serves 4-6

8g (¼oz) cleaned, well dried carrigeen moss (1 semi-closed fistful)
850ml (12pint) milk
1 tablespoon castor sugar
1 egg, preferably free range
2 teaspoon pure vanilla essence or a vanilla pod

Soak the carrigeen in tepid water for 10 minutes. Strain off the water and put the carrigeen into a saucepan with milk and vanilla pod if used. Bring to the boil and simmer very gently with the lid on for 20 minutes. At that point and not before, separate the egg, put the yolk into a bowl, add the sugar and vanilla essence and whisk together for a few seconds, then pour the milk and carrigeen moss through a strainer onto the egg yolk mixture whisking all the time. The carrigeen will now be swollen and exuding jelly. Rub all this jelly through the strainer and beat it into the milk with the sugar, egg yolk and vanilla essence if used. Test for a set in a saucer as one would with gelatine. Whisk the egg white stiffly and fold or fluff it in gently. It will rise to make a fluffy top. Serve chilled with soft brown sugar and cream and or with a fruit compote eg. Green gooseberry compote.

Recipe came from HERE

Apologies for the size of the pics - at least they're clear!