Seashore Solutions

 29 March 2011

Catherine with Elspeth & Jim Gibb

We had a marvellous day today with Elspeth and Jim Gibb of Seaweed Organics (www.seaweedorganics.co.uk). This is one I had been looking forward to all term, being a seashore sort of person myself.

Boxes of seaweed

Catherine began the day off by bringing out a great box of all sorts of seaweeds (dried!) gathered from as far north as Skye down to the rocky shores of Wales.  We had great hairy bundles of a ‘sea maiden’s hair’, egg- wrack (with egg-like buoyancy bubbles), Bladderwrack, Dulse, Lava (made into lava bread in Wales), Carragheen (or Hebridean Moss) and Agar Agar (translucent strands of wrapping ribbon fibre).

Scotland is home to over 28 varieties of seaweeds categorised into four types:

• Chlorophyceae (greens)
• Phaeophyceae (browns)
• Rhodophyceae (reds)
• Cyanophceae (blues)

Sea Maiden's Hair, Bladderwrack & other seaweeds

Virtually all are edible (although perhaps not necessarily tasty) and all have immensely beneficial properties when taken internally or applied externally. They are a rich source of vitamins, minerals and trace elements (minerals) which promote nutrient balance as well as general health and well-being. Each species has an optimum time when its vitamin content is at its highest and many are only exposed at low tides. Jim and Elspeth harvest fresh seaweed primarily from the waters between Mull and Jura and from the coastline of North Uist. They take only the living ends of the seaweed, which happens to be the oldest part as the youngest cells grow from the base, near the holdfast. We looked at the most often used:

Ulva lactuca (Sea Lettuce), a bright green, almost paper thin seaweed which is gathered at Easter time from shallow, sandy bays . It is an excellent source of salt (naturally) and of vitamins A, B and C. Traditionally it was used as a poultice to help heal scar tissue, but also is eaten both raw and cooked in Scotland and is now known to reduce cholesterol.

Ascophyllum nodosum (Knotted Wrack) is a very commonly found brown seaweed that can be harvested all year round. It is rich in iodine, calcium, potassium and has oils with high concentrate of vitamin B12. It also has macronutrients including nitrogen, sulphur and phosphorus) with micronutrients (manganese, copper, iron, zinc) all of this is close to our own body’s mineral balance, so this is hugely useful seaweed. It is made into a powdered form (dried and whizzed) and used as a bath soak or in body creams. Extracts act as a natural sunscreen and it promotes tissue repair. It is produced as a food condiment and salt replacement by Seagreens.

Laminaria digitata (Kelp) is a brown seaweed growing in tall, dense forests (think of Monterey aquarium) and is usually only seen at very low tides. It creates a sort of wonderful underwater garden for all sorts of sea life.  Fronds are rich in a natural version of sodium glutamate and it is high in iron and iodine. The stalks however are used more commonly as the key ingredient to help to smooth and cool the skin.  Granules of the dried stalks may also  used as a gentle skin exfoliate.  (I also recall that the stalks were burnt to create a natural lye for soap making on Orkney…)

Carrageen in water

Chrondus crispus (Carragheen) is a Rhodophylaceae and displays a beautiful range of iridescent reds, pinks and purples in its natural habitat of the inner tidal range.  It is best harvested at the end of summer when it is full of the natural gels that are so good for the skin. It has antibacterial proerties, is rich in carbohydrates and acts as a natural emulsifier in making creams.  It has been used for centuries as a thickening agent in milk puddings and blanc manges, but needs a good dose of sweetness to make it palatable. It even has an E-number( E407 or E407b).

Palmaria palmata (Dulse) is an elusive pink, nearly transparent, seaweed that grows and is harvested year round. It lives in deeper water by attaching itself to tall kelp stems and can survive harsh ocean conditions. Dulse provides an excellent source of vitamins A and C as well as protein and fat.  It is used to increase cellular activity and improve skin elasticity in creams and lotions.  On the domestic front it is often fried up with bacon or put in soups and stews as flavouring.

As you can see, the therapeutic benefits of seaweed are immense. Having the great absorbent qualities that allow it to absorb minerals and micronutrients from the sea and other organisms, in turn it acts as a natural detoxifier, absorbing toxins from the body, when taken internally or externally.  It can even remove radiation from the body (take note Japan) as its cellular structure is similar to that of human plasma. It has been used for centuries to ease joints, improve circulation, moisturise skin and detoxify the system, and we in Britain are considered crazy by many of our island neighbours that we no longer use it as much as before.

Elspeth Gibb

The afternoon was spent working with Gill in our magical kitchen mode (i.e. everything out: portable electric hobs, bainmaires, measuring jugs, whisks, bowls, strainers, thermometers, scales, jars, spoons, labels, cameras and mugs of tea) to make a seaweed face cream and hand cream.  

Carrageen Face Cream

Carrageen Jelly

I was on the Face Cream Team and we started by gently heating a handful of Carrageen in water – bringing it just to the boil and then simmering until became a gelatinous goo which was then sieved and measured to 30 gms.

To this we added

350gms spring water

10gms glycerine

20gms emulsifier

60 drops perservative

Catherine supervising Sara and Ally

In a separate bowl we combined:

5gms Sunflower oil

10gms Safflower oil (thistle oil)

20gms Jojoba oil

10gms cetearyl alcohol

12.5gms VE emulsifier (vegetable derivative)

To make we heated each bowl up in the bain marie to over 75 degrees. Maintaining the heat in each we poured the oil based ingredients into the water based ingredients slowly, in a steady stream whisking gently and efficiently (so as not to add bubbles of air).  We continued whisking for about 15- 20 minutes and then let the cream cool to 40 degrees, whereupon we added:

7.5gms of Evening Primrose oil

12 drops of Essence of Orange oil

Et voila!

Seaside creams

Carrageen hand and face creams

Recommended reading:

Seaweed, A User's Guide by Sonia Surey-Gent

Seaweed and Eat It! by Fiona Houston & Xa Milne

Britain's Wild Harvest, by Hew Prendergast& Helen Sanderson