I love harvesting bull kelp, it makes a salty snack with tons of umami. Here are some tips to harvesting your own and one of my recipes for using the blades of the seaweed. Harvest some bull kelp blades, rinse them and dry roast them in the oven at 150F till just brown (er) and crispy. Note that the more you rinse them the less salty the mixture will be.
Directions: Just mix up the ingredients below
- 1/2 cup bull kelp roasted and crumbled
- 1/2 tsp ground green peppercorn (szechwan)
- 1/2 cup toasted white sesame seeds
Sprinkle bull kelp furikake to rice or fish or as a seasoning on a fresh green salad, so goooood.
Harvesting bull kelp: Go at low tide, wade in and take a few blades with a knife (leave some on so the plant continues to live). If you harvest the stipe/floation ball, it does kill it, so make sure you harvest only a few from an area with lots of bull kelp as other sea creatures rely on the seaweed for shelter and food.
Or come on one of our sea foraging tours in Vancouver (summer). More info…