Common names - Edible kelp, winged kelp
Description - Alaria esculenta is an edible seaweed, also known as dabberlocks or badderlocks, or winged kelp. It is a traditional food along the coasts of the far north Atlantic Ocean. It may be eaten fresh or cooked in Greenland, Iceland, Scotland and Ireland. It is the only one of twelve species of Alaria to occur in the British Isles. This single-bladed kelp is olive brown, about 6 inches wide, and 6 to 12 feet long with a distinct flattened midrib, thin ruffled edges, and small, spatula-shaped leaflets (reproductive blades called "sporophylls") growing near the base of the stipe. The blade is usually frayed or split toward the tip. Grows to a maximum length of 2 m. The frond consists of a distinct midrib with wavy membranous lamina up to 7 cm wide on either side. The frond is unbranched [1]and tapers towards the end. The base has a short stipe arising from a rhizoidal holdfast. The stipe may bear several sporophylls, club-shaped and up to 20 cm long and 5 cm broad. The whole frond is brown.
Habitat - Alaria is often found attached to rocks just below low tide out to 25 feet in areas exposed to strong tidal currents and waves.
Foraging - Alaria is a biennial (lives for two years) with a peak haNest in May and June. It is harvested from boats with long-handled hooks or hooks attached to long ropes. It is also collected by wading out in hip boots at very low tides and cutting the algae from rocks using a sickle. Regeneration is ensured when the main blade is cut 2 to 3 inches above the stipe and the sporophylls are retained. Leaving some of the blade allows the plant to regrow for another haNest while the sporophylls will produce spores, allowing the plant to reproduce sexually.
Uses - The scientific name esculenta means "edible" and describes its primary use as food. Alaria is often sold in health food stores as "wakame."
Preparation - Before using, soak fronds (and/or midribs) in fresh water for two days. Reproductive "leaflet" blades may also be eaten. Alaria is eaten fresh-chopped and added to a salad-or it may be sun-dried, crumbled, and used as a salty seasoning. It is best to store dried Alaria in sealed plastic bags to retain freshness.
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