Undersea plants that are actually edible

July31,2025

Popularly used in sushi wraps, this red algae is rich in protein, vitamin A, and iodine.

Nori (Porphyra)

Mild and slightly sweet in flavor, this brown seaweed is often added to miso soup and seaweed salads.

Wakame (Undaria pinnatifida)

This large brown algae is packed with minerals and is used in soups, broths, and as a natural thickener (alginate).

Kelp (Laminaria)

A red seaweed with a chewy texture, often eaten dried as a snack or added to stews and salads.

Dulse (Palmaria palmata)

A bright green seaweed with a mild flavor, commonly eaten fresh in salads or lightly cooked.

Sea Lettuce (Ulva lactuca)

Known for its thickening properties, this red algae is used in puddings, smoothies, and even skincare.

Irish Moss (Chondrus crispus)

This black seaweed is rich in iron and dietary fiber, traditionally served in Japanese side dishes.

Hijiki (Sargassum fusiforme)

Also known as "green caviar," these are small, bubbly algae eaten fresh in Southeast Asian cuisines.

Sea Grapes (Caulerpa lentillifera)