Sea Vegetables

Wild-Foraged • Cape Cod, MA

Short, tough, and deeply textured, Horned Wrack is one of the most resilient seaweeds on Cape Cod’s upper intertidal shoreline. Its tightly branched, horn-like tips and earthy ocean aroma make it an excellent ingredient for broths, ferments, natural seasonings, and traditional coastal preparations.

Flavor & Texture
Robust briny flavor with earthy mineral notes
Firm, leathery fronds that soften slowly
Excellent for long infusions and slow-simmered broths
Ideal for drying, powdering, and fortifying salts or rubs

How I Harvest
Horned Wrack grows high in the intertidal zone, exposed to sun and air much of the day. I harvest it during low tide from clean, rocky margins, selecting only mature top fronds and leaving the base and holdfast intact for regrowth. This careful approach protects slow-growing upper-tide communities and maintains a healthy shoreline ecosystem.

Seasonality:
Available year-round, with peak quality from spring through early fall when fronds are firmest and most aromatic.

Pounds

Horned Wrack (Fucus distichus)

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First Landing

Wild-Foraged • Cape Cod, MA

Often found growing alongside true Irish Moss, False Irish Moss is a rugged North Atlantic red seaweed with ruffled, finger-like fronds and exceptional natural gelling power. Its deep color, firm texture, and high carrageenan content make it a prized ingredient for thickening, infusing, and crafting smooth, plant-based gels.

Flavor & Texture
Clean, mild ocean flavor with mineral notes
Firmer and more textured than Chondrus crispus
Softens into a silky consistency when simmered
Excellent natural thickener for broths and desserts

How I Harvest
Hand-foraged at low tide from rocky ledges and tidepool zones along Cape Cod’s outer and inner shores. I gather only mature, deeply pigmented fronds and leave younger tufts and holdfasts untouched. This selective approach protects both species and supports long-term health of the intertidal beds.

Seasonality:
Available year-round, though peak quality is late winter through spring when the fronds are firmest and richest in natural carrageenan.

False Irish Moss (Mastocarpus stellatus)

Wild-Foraged • Cape Cod, MA

Long, olive-green fronds studded with distinctive air-filled “knots,” Knotted Wrack is one of the most iconic seaweeds of the North Atlantic shoreline. Slow-growing and incredibly nutrient-dense, it offers a deep, savory ocean aroma and a sturdy texture that shines in broths, ferments, and drying applications.

Flavor & Texture
Strong, briny umami with earthy mineral notes
Firm, resilient fronds that soften with simmering
Excellent for drying and powdering
Adds body and salinity to broths and brines

How I Harvest
Hand-cut from mid-intertidal rock beds where strong tides keep the fronds clean and nutrient-rich. I harvest only the upper portions of mature fronds, always leaving the holdfast and new growth intact. This selective approach supports the plant’s slow regeneration and the health of rocky shore habitats.


Seasonality:
Available year-round, though peak quality runs from spring through early fall when fronds are fullest and their natural oils are highest.

Knotted Wrack (Ascophyllum nodosum)

Wild-Foraged • Cape Cod, MA

A cold-season delicacy, wild Atlantic Nori is one of the most flavorful seaweeds found on Cape Cod’s high intertidal rocks. Thin, dark, and richly umami, its delicate sheets carry a deep, toasty ocean flavor that intensifies as it dries — making it a prized ingredient for chefs who appreciate pure, wild seaweed character.

Flavor & Texture
Rich, savory umami with natural sweetness
Deep mineral notes and a subtle toastiness when dried
Soft and delicate fresh; crisp and papery when dehydrated
Incredible depth for such a thin, lightweight seaweed

How I Harvest
Wild Nori grows in the coldest months on exposed, wave-washed rocks. I harvest only at low tide, gathering clean, intact sheets by hand and avoiding any overharvest of high intertidal patches. Each frond is rinsed in clean seawater and dried or chilled immediately to preserve its color and flavor.

Seasonality:
At its best from late fall through early spring. Cold water and strong tides create the highest pigment levels and deepest flavor.

Nori / Laver (Porphyra umbilicalis & P. linearis)

Wild-Foraged • Cape Cod, MA

Vibrant, delicate, and intensely green, Sea Lettuce is one of Cape Cod’s most recognizable intertidal seaweeds. Its thin, leafy sheets bring a clean mineral brightness and subtle ocean sweetness that shines whether used fresh, dried, or lightly toasted.

Flavor & Texture
Bright, clean, lightly briny flavor
Tender, leafy structure — almost like a marine spinach
Crisps beautifully when dried or roasted
Adds depth without overpowering other ingredients

How I Harvest
Collected by hand from clean tidal flats and rocky inlets where strong water flow keeps the fronds vibrant and free of sand. I harvest only healthy, bright green sheets and avoid areas that don’t meet my water-quality standards. Each harvest is rinsed in seawater on-site to maintain freshness and texture.

Seasonality:
Strongest through late spring, summer, and early fall when fronds grow rapidly in warm light and nutrient-rich tides.

Sea Lettuce (Ulva lactuca) (OUT OF SEASON UNTIL SPRING 2026)

Wild-Foraged • Cape Cod, MA

Golden-brown, ribbon-like, and naturally sweet, Sugar Kelp is one of Cape Cod’s signature seaweeds. Its broad, silky blades develop a gentle sweetness from cold Atlantic waters, making it a versatile ingredient for broths, wraps, noodles, and drying into nutrient-rich seasonings.

Flavor & Texture
Mild ocean sweetness with rich natural umami
Soft, supple texture when blanched
Dries into a crisp, brittle sheet ideal for grinding
Adds clean depth without overpowering a dish

How I Harvest
Collected by hand from clean, cold subtidal ledges off Cape Cod. I gather only mature outer blades and always leave the holdfast rooted to ensure strong regrowth. Each harvest is tide- and weather-dependent, keeping pressure low on the beds and preserving the health of the nearshore ecosystem.

Seasonality:
At its best from late winter through early summer, when cold water concentrates natural sugars and produces supple, high-quality blades.

Sugar Kelp (Saccharina latissima)

Wild-Foraged • Cape Cod, MA

A classic North Atlantic seaweed with deep roots in Cape Cod’s coastal heritage, Irish Moss is prized for its natural gelling power, clean ocean flavor, and impressive nutrient density. Hand-gathered from cool, wave-washed rock beds, these fronds range from deep purple to golden green and carry a subtle sweetness beneath their briny exterior.

Flavor & Texture:
Mild, clean, mineral-rich ocean flavor
Softens into a silky texture when simmered
Naturally high in carrageenan, creating a smooth, custard-like gel
Excellent for broths, beverages, and plant-based thickening

How I Harvest
Foraged by hand during low tide along Cape Cod’s rocky points and tidal shelves. I selectively harvest mature fronds, leaving the holdfast and younger growth untouched. This small-batch approach protects the beds and ensures the plant regenerates with each tide cycle.

Seasonality:
Best from late winter through spring when fronds are firmest and most nutrient-dense. Quality remains strong through early fall.

Irish Moss (Chondrus crispus)

Wild-Foraged • Cape Cod, MA

Deep green, velvety, and unmistakably oceanic, Dead Man’s Fingers is one of Cape Cod’s most prized culinary seaweeds. Its firm, sponge-like branches deliver a clean, briny flavor packed with natural umami — a favorite among chefs for raw applications, garnishes, and seafood-forward dishes.

Flavor & Texture:
Pure, clean ocean flavor with a touch of sweetness
Velvety, almost mousse-like texture when raw
Retains its shape and bounce even when lightly cooked
Naturally high in glutamates for a savory finish

Seasonality:
Most abundant from early summer through late fall, though quality peaks mid-season when fronds are plumpest and brightest.

Wild Dead Man’s Fingers (Codium fragile)

Wild-Foraged • Cape Cod, MA

Smooth, golden-brown fronds with a deep umami backbone, Norwegian Kelp is one of the North Atlantic’s most versatile sea vegetables. Hand-foraged from cold, clean Cape Cod waters, this kelp brings savory depth, natural sweetness, and exceptional nutrient density to both traditional and modern coastal cooking.

Flavor & Texture:
Rich natural umami with hints of maple and the open ocean
Soft, flexible blades when blanched
Slight crunch when dried or lightly roasted

How I Harvest:
Gathered by hand from subtidal ledges and rocky points, each piece of Norwegian Kelp is selected for quality, color, and firmness. As a lifelong Cape Cod fisherman and forager, I harvest only mature fronds and leave the holdfast intact — ensuring healthy regrowth and a thriving nearshore ecosystem.

Seasonality:
At its peak from late winter through early summer, when cold waters produce supple, sugar-rich kelp.

Wild Norwegian Kelp (Saccharina latissima)

Wild-Foraged • Cape Cod, MA

Briny, bright, and naturally crisp, Pickleweed is one of the Cape’s most distinctive coastal plants. Harvested at low tide along protected salt marsh edges, these vibrant green shoots deliver a clean snap and a salty finish reminiscent of the ocean breeze that shapes them.

Flavor & Texture:
Naturally salty, mineral-rich, and refreshing
Crisp bite similar to haricots verts
Finishes with a subtle vegetal sweetness

How I Harvest:
As a lifelong Cape Cod fisherman turned coastal forager, I hand-gather Pickleweed in small batches with a focus on sustainability and respect for the marsh. Harvests are timed with tidal cycles, taking only the tender tips and leaving the plant to regenerate throughout the season.

Seasonality:
Peak season runs late spring through midsummer, when stems are most tender and vibrant.

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