(Chondrus crispus, Carraigín, Irish moss)
Carrageen is a very common seaweed in its Atlantic range, and can easily be found on moderately wave-exposed shores, in the mid and lower intertidal and subtidal regions.
While many types of seaweed can be eaten fresh, carrageen is quite tough and is rarely eaten straight from the shore. Instead, once dried, it is used as a source of carrageenan, which is extracted by boiling the seaweed. This can be added to tea, or juices to help relieve symptoms of the common cold and chest infections or to make the traditional Irish carrageen pudding
(Himanthalia elongata, Thong weed, Ríseach)
Sea spaghetti is a seaweed that grows in cold water and can be found along the North East Atlantic Ocean, from Norway to Portugal.
Young sea spaghetti is very tender and can be eaten off the rock, It has a mild, almost nutty flavour. It can also be eaten dried as a snack or added to soups and casseroles as an extra vegetable.
(Porphyra linearis, Sleabhcán, Laver)
Nori can be picked and eaten fresh from the shore as a pleasant and nutritious snack. Despite being a very thin seaweed, it will require a surprising amount of chewing!
In Ireland, it is most commonly collected, rinsed very well in fresh water and dried to a crisp, often roasted in the oven on a very low heat or in some other warm place