FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
EDIBLE KELP (Alaria esculenta)
Kavasch, Barrie. 1979. Native Harvests. Recipes and Botanicals of the American Indian. Vintage Books, A Division of Random House, New York.
is olive-green to brown and 1 to 10 feet tall on short, cylindrical stems. It is found on submerged ledges and is washed ashore year-round. Brew it like a tea to render into a soup broth or chop it and add it to salads. All the kelps have an extremely high mineral content and make an ecellent fertilizer.
