A range of shellfish and edible seaweed, such as dulse and sloak was gathered from the rocky shoreline. A brown seaweed known as leathach, ‘wrack’ was cut from the rocks and then mixed in with boggy soil from the mountainside to form a homemade fertiliser for the potato crop. Seaweed was also dried in the sun and then burnt at a low heat in shallow pits. The ashes were known as Kelp and soda. Kelpwas sold to town merchants.
Cooking for Health: How to forage for edible seaweed. A simple guide to foraging for seaweed or sea vegetables, such as kelp, laver, dulse, nori, wakame, kombu, for use in cooking. Please visit my website at www.cookingforhealth.biz and sign up for my newsletter by clicking here: http://eepurl.com/w5Blv