For many ages mankind has known and used the ocean grown plants to complement his diet and as animal feed. As human food however there are many that are not only edible but also palatable.
Japanese traders are very involved in the harvesting of seaweeds throughout the oceans of the world. Known as a staple part of their food for over 10,000 years, Japan is still the country with the largest intake of seaweed in their diet. Because of this factor, health issues like goitre are practically unknown and the people share a wonderfully high quality health and youthful appearance with fine hair, teeth and nails.
A range of seaweeds for use in sophisticated eastern cuisine of the Japanese is now commercially available in Australia and across the world. But until comparatively recently there has been little knowledge available about seaweeds in the Western world – not enough to give confidence to anyone trying out the various seaweeds found on the beaches. So it is a relief to know that the ones that are well known to the casual experimenter, that the pleasant tasting sea lettuce which is bright green and like a soft endive in character, and the common kelp, are both safe to eat.