Edible Seaweed

Supreme limu, Limu kohu

Asparagopsis taxiformis

Medium-sized red seaweed, with soft and succulent texture, workshiped in the Hawaiin cuisine. Its spicy flavour and sea scent is perfect to season meat and fish dishes.

Abundance season: March to May

Spiral wrack

Fucus spiralis

Medium-sized brown seaweed, leafy and with fleshy thalli. The thalli tips texture is similar to the one found in fava beans, being the reason for the Portuguese common name “fava-do-mar” (sea fava bean).

Abundance season: February to May

Pepper dulse

Osmundea pinnatifida

Small-sized red seaweed with soft and fleshy texture. Its strong and spicy flavour features all the Azorean distinct sea taste.

Abundace season: January to April


Petalonia binghaminae

Small brown seaweed with a fleshy and solid texture. Its umami flavor similar to lobster makes it delicious in salads, pasta, fish dishes or even consumed as a snack after toasting in the oven. Abundance season: December to March

Laver, Nori

Porphyra sp.

Small-sized red seaweed, gelatinous and light-structured. The most consumed seaweed species in the Azores and in the world, it´s well know for its unique umami taste, which balances the flavour of any dish.

Abundance season: January to March

Gut weed, gut laver

Ulva intestinalis

Medium-sized green seaweed, gelatinous, with very thin thalli. Highly nutritious, it has a strong ocean taste and scent, preferably consumed raw in several types of dishes.

Abundance season: December to April


Ulva rigida

Small-sized green seaweed with light and thin structure, but with fleshy and firm texture. Its lettuce similar look is ideal to cook any kind of sea salad.

Abundance season: December to March