Nori / Spring / Summer / Autumn / Winter / Edible

Common Names

Sometimes called Laver (not strictly correct, but they are very similar)

Botanical Name

Pyropia yezoensis, californica, tenera and other species. Note that Laver is in the Porphyria genus, but the seaweeds in each are often reclassified.

Scientific Classification

Kingdom – Plantae

Order –Bangiales

Family – Bangiaceae

Habitat

A seaweed that likes the intertidal zones. It tends to grow in patches and will hold fast to the sea floor but particularly likes rocks. It is found globally in warm-temperate waters. You are more likely to find Laver than Nori in Britain, but they can be used identically.

Physical Characteristics:

Fronds

A red seaweed that has thin, membranous, folded blades that can appear red, brown, pinkish or even dark green.

Holdfast

Small, discoid (disc-shaped), firmly attaches to rocks or shells.

Known Hazards

As with most seaweeds, the high iodine content means that those with thyroid issues should be careful not to consume too much if they are already taking iodine supplements. Likewise, the salt content may be a problem for those who need to limit their salt intake. In general, there are more hazards associated with the environment you find it in than from the algae itself. It is wise to check water quality data from the Environment Agency (https://environment.data.gov.uk/bwq/profiles/ ) to see whether there are issues with chemical or sewage pollution in the water, and to rinse your harvested seaweed well with clean water to be on the safe side. You should also be aware of slippery or unstable rocks, and the possibility of the sea coming round quickly and cutting you off from land. Check the tide times, only harvest from areas you can get to safely, and take someone with you to get help if you get into difficulty.

Could Be Confused With

Nori is incredibly similar to Laver (Porphyra spp) and can be used in the same way safely.

Edible Uses

Both Laver and Nori are delicious! If you dry them first, they can be easily stored and rehydrated when you are ready to use them. Add squares to soups and stews, or rehydrate full sheets to use in sushi making. You could also crumble dried nori into your salt, fold it into your butter, add to breads and crackers, or even infuse some into a foraged alcohol or freeze it into your cocktail ice cubes for an umami twist.

Notes on Herbal uses

Nori, like all seaweeds, are very high in iodine, making moderate regular consumption a great way to keep essential minerals high.

Conservation Considerations

This is a seaweed that has been studied due to its resilience in the face of environmental stressors such as desiccation, temperature fluctuation and other features of changing environments. Several Pyropia species are extensively farmed in east Asia to provide Nori for the food industry.

Aim to harvest when the tide is low to give you plenty of time to take in the seaside. Always cut the tips of the alga you harvest away with a sharp blade, leaving the holdfast to regenerate. Check the legality of harvesting in places that are conserved.

Extra notes from the Foragers

In Japan, there’s an old belief that eating nori can make you strong and healthy. Samurai were even said to carry dried nori as a lightweight, energy-packed snack on long marches!