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On this page you can find out how to use seaweed in your home, in your garden, your orchard, etc.

In Your Garden or Orchard

Next time you are at the beach and you find some fresh seaweed washed up, collect it up (rust your boot out!) and take it home.  Wash it down to remove excess sand and salt then dig deep trenches in your vegetable garden and bury.  The seaweed will rot down over time and feed your garden with all the minerals and trace elements from the oceans.

Alternatively, you can pop in a barrel, add water and let the mix rot down.... this can be a smelly process and takes some months.  Then take out some of the liquid mixture, add a good amount of water and water your vegetables, fruit trees, flowers.... in fact any plants you choose, even your lawn.

For the easy way out, buy some ready made liquid seaweed fertilizer such as Ocean Organics "Urban" www.oceanorganics.co.nz or AgriSea www.AgriSea.co.nz soil or foliar concentrate... they make their mixtures with the additional value of Rudolph Steiner recipes.... it doesn't get much better than that.

In your food.

Seaweed contains many minerals and trace elements good for health and well-being.... can be used as a salad, as a sprinkle on, and for cooking.  Below you will find a variety of recipes to try.  If you are looking for the simple kelp sprinkle on then buy some Pacific Harvest ...... www.pacificharvest.co.nz

 

SEAWEED RECIPES

There are about 1000 species of seaweed living around the coast of New Zealand. Many are edible, and have the added benefit of being very good for you – they are rich sources of iodine, many vitamins and even protein. Most of the recipes below use moderate amounts of seaweed, together with other ingredients, so they are useful for introducing the untrained palate to the delights of seaweed. When harvesting seaweed, take the younger, outer portions of the blade or frond. Rinse the seaweed in fresh water if desired, then dry. (hanging from a clothes line is a good method). Dry seaweed can be stored in airtight plastic bags for extended periods, and used either in seaweed-based recipes or as seasoning in soups and stir-frys, or ground and used as flour in breads and biscuits.

KELP

The best kelp to use if Macrocystis pyrifera, common from the Wairarapa south. It grows below low tide and is easily recognisable because of the bladders that grow adjacent to the fronds. Harvestable all year round.

KELP CHIPS

Cut dried kelp into bite-sized pieces. Pour a thin layer of olive oil on the bottom of a frying pan or wok. Toss the kelp in the oil and let cook over a medium-high element for 2 to 3 minutes. Toss the seaweed continuously. Sprinkle with sesame seeds, honey or sugar. When green and crispy take off the heat and drain on a paper (should be hardly any excess oil). Serve as you would potato chips (goes well with cold beer!!).

SEAWEED STIR FRY

2 cups thinly sliced fresh or frozen kelp thawed

(other seaweeds may be used)

3 tablespoons oil

1 clove garlic, grated

small piece of ginger, grated

½ cup mushrooms

½ cup celery, chopped

¼ green pepper, chopped (optional)

1 cup edible pod peas

1 medium onion chopped, or chopped green onions

3-4 tablespoons soy sauce

1 teaspoon Spike

½ cup sliced water chestnuts (optional)

1 cup thinly sliced green beans, zucchini or other veges in season

Heat the oil in a skillet or wok. Start with the garlic and ginger, sauté and push to side. Add vegetables in turn, beginning with onions, mushrooms, and sea vegetables and finishing with celery, water chestnuts, green onions and Spike. Cover and steam briefly to allow the flavours to blend. A small amount of chicken or other stock may be used. For sweet and sour effect add about 12 teaspoons honey and 2 teaspoons vinegar. Serve with rice or noodles.

 

CREAM OF KELP SOUP

4-5 potatoes

1 ½ cups sliced or chopped zucchini

¾ cup kelp pack in cup

2 cups water

1 large clove garlic (plus small tender garlic plant or leeks if available)

1 onion chopped

2 teaspoons Spike (or basil plus Italian seasonings)

½ teaspoon celery seeds

½ cup chicken stock or chicken flavouring

3 cups milk

½ cup non-fat dry milk powder

½ cup grated cheese

Soften kelp in water. Bring to boil kelp, zucchini, garlic, onion spices and chicken flavouring. Cook slowly until vegetables are tender. Blend in blender with milk and milk powder. Add cheese and heat. Recipe may be varied with other sea and land vegetables.

Tortillas with Kelp Lentil Spread

3 tablespoons oil

1/3 cup grated garlic

1 cup dried lentils, soaked in 1 cup water, 1 ½ - 2 hours

3 large tomatoes, chopped

1 cup water

2 tablespoons grade juice, sake or sherry

1 teaspoon honey

1 teaspoon cumin

1 teaspoon Spike, or mixture thyme and oregano

1 cup dried kelp, softened in water and chopped or cut into small pieces

chilli powder to taste (about ½ teaspoon)

In heavy enamel pot or skillet, heat oil and lightly sauté garlic. Add lentils, kelp, tomatoes sautéing each in turn. Add remaining seasonings and water. Cover and simmer until lentils are tender, about 30 minutes. Serve with tortillas.

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GRACILARIA

Gracilaria is a reddish-brown, spaghetti-like seaweed found near the low tide mark around New Zealand. There are six different species, all edible. Best harvested in spring and summer.

Gracilaria Spaghetti and Tomato Sauce

1 tablespoon oil (olive)

½ pound ground beef

1 medium onion, chopped

1 clove minced garlic

1/8 cayenne

1 can tomato sauce (8 ounce)

1 cup carrot

2 cups Gracilaria

2 quarts boiling water

½ cup cheese, grated (optional)

Brown meat in oil with onion and garlic. Add tomato sauce, cayenne, carrot and herbs and simmer 15 minutes. Drop Gracilaria into the boiling water for just 15 seconds. Drain, serve with sauce and top with grated cheese.

GUACOMOLE SANDWICH SPREAD OR DIP

1 avocado, mashed (about ½ a cup)

1 tomato, diced (about ½ a cup)

1 cup fresh Gracilaria, washed and chopped

juice of half a lemon

1/8 teaspoon cayenne or piece of chilli pepper, chopped

¼ cup chopped sweet onion or green onions

¼ cup cream cheese

Blend lemon juice and mashed avocado. Add remaining ingredients and serve on tasted buns, crackers or corn chips.

GRACILARIA RELISH

2 cups gracilaria

half a tomato

half sweet red onion

1 cucumber (optional)

1 clove garlic, grated

Marinade:

¼ cup vegetable oil

¼ cup cider vinegar

3 tablespoons soy sauce

1 tablespoon sugar

½ teaspoon salt

½ teaspoon fresh ginger, grated

pinch cayenne

Wilt the Gracilaria by steaming very briefly over boiling water. Rinse immediately under cold water. Cut into 2-3 inch sections. Cut the tomato, onion and cucumber into small pieces or strips. Add the Gracilaria and combine with the marinade. Chill. Let stand 2 hours before serving.

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KARENGO

Karengo (also called nori) is a greenish-purple seaweed found near high tide on exposed coasts. A number of speices of the genus Porphyra occur in New Zealand. Can be purchased in speciality shops in dried form and reconstituted.

Banana Peanut Cookies

2 eggs, beaten

½ cup honey

1 large ripe banana – mashed

½ cup crunchy peanut butter

½ cup karengo flour

1 ½ cup whole wheat flour

½ teaspoon baking powder

1 teaspoon soda

½ salt

1 ½ teaspoon cinnamon

½ teaspoon nutmeg

1 cup sunflower seeds

1 cup chocolate or chips (optional)

Blend egg, honey, banana, peanut butter and karengo flour thoroughly. Stir together flour, spices, leavening and combine with egg mixture. Add sunflower seeds and chocolate chips. Drop by spoonfuls onto greased cookie sheet. Bake 10 to 12 minut4es at 350 degrees.

 

FISH AND RICE WITH KARENGO

2 cups rice

3 cups water

6 tablespoons sake or sherry

4 tablespoons tamari

sale to taste

1 tablespoon honey

½ pound loose-fleshed fish (eg hapuka)

¼ cup dried karengo, snipped in small pieces

Boil rice with 2 tablespoons tamari, 3 cups water and ¼ cup sake or sherry for 30-45 minutes. Spoon on to serving dish, keep warm.

Cook fish in lightly salted water, drain, remove skin and bones, wrap in cloth and rub the flesh lightly until it flakes. Place fish in heavy skillet with honey, 2 tablespoons sake, 2 tablespoons tamari. Cook, stirring briskly to prevent sticking until the fish becomes dry in texture. Arrange fish over the rice. Crisp the karengo in a slow oven for 20-30 minutes and crumble over the fish and rice as a garnish.

 

KARENGO SOUP

1 tablespoon salad oil

1 small onion (thinly sliced)

½ cup celery (thinly sliced)

¼ cup fresh ginger (minced)

1 tablespoon soy sauce

1 14-ounce can beef broth

1 cup water

½ cup dried, crumbled karengo

½ cup slivered karengo

Heat oil in a saucepan over a medium heat and sauté onion and celery until the onion is translucent (5-7 minutes). Stir in the giner, soy sauce, beef broth, water and seaweed. Bring to the boil. Reduce heat and simmer covered for 5 minutes.

GREEN SEAWEED

Two common types of green seaweed are edible: sea lettuce (Ulva) and Enteromorpha. Both are grass green in colour and are found on beaches where there are plenty of nutrients (eg where there is freshwater seepage). But be careful: these seaweeds also thrive around sewage seepages.

Mixed Green Seaweed Salad

1 cup Enteromorpha

1 cup Ulva

Cream Dressing:

4 tablespoon cream

1 tablespoon wine vinegar or fresh lemon juice

pinch cayenne pepper

sea salt

Wash seaweed quickly in luke warm water. Pat fronds dry. Chop into convenient-sized pieces. Mix cream dressing and pour over salad.

Powdered Green Seaweed Vegetable Seasoning (Aonoriko)

Wash fronds of Ulva or Enteromorpha quickly in cold water. Drain. Spread or hang fronds in sun and breeze to dry until crisp. Toast dried fronds by holding over a naked flame for 2-3 seconds. Take care not to scorch them. Pulverise or crumble and put in a shaker to use as seasoning for salads, coups, seafoods, vegetables, rice, cereals, etc.

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