Point Cook Coastal Beach guided seaweed forage
Ethnobotanist and scientific illustrator Chris Rockley led a group of seaweed enthusiasts to survey and identify seaweeds on the beach and in the water at Point Cook, Victoria.
Adjacent to a marine sanctuary, Point Cook Coastal Beach is a promising location for finding unique varieties of seaweeds. There are also introduced seaweeds, including wakame, found there that are popularly eaten around the world. As seaweed is seasonal, there are always new finds. Any promising pieces were collected and pressed for further identification.
Participants were guided by Chris in identifying local seaweed species, learning foraging techniques including what, where, when and how to collect in the field.
Useful applications for different types of seaweed were explored in discussion including which types are edible and when it is safe to eat them. Chris led us through the steps of making our own seaweed fertiliser. And a wakame soup was prepared on a portable wood oven.
At home, seaweed can be used in a multitude of ways. In the kitchen, foraged seaweed is washed and used fresh, blanched, cooked or blended. Many seaweed and algae are high in iron, iodine and other minerals and can be easily added into salads, soups, dips and other delicious dishes.
Seasonally, winter sees brown seaweeds including Wakame and lots of red varieties.
Foraged seaweed can also be harvested for use as a garden fertiliser.