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
Habonori
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
Sea-lettuce
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