Skip to content

Neither land nor sea: Seaweed as food

Updated Friday, 26th July 2013

Next in the Learning Journey, we look at the role of seaweed in diet.

This page was published over five years ago. Please be aware that due to the passage of time, the information provided on this page may be out of date or otherwise inaccurate, and any views or opinions expressed may no longer be relevant. Some technical elements such as audio-visual and interactive media may no longer work. For more detail, see our Archive and Deletion Policy

The spinosum seaweed variety that is grown on Nain is also harvested in parts of the Philippines where it is eaten as a popular local ‘salad’ vegetable.

As a whole food, there are some high value uses of seaweed such as a vegetarian alternative to one of the most expensive food products on the planet; birds’ nest soup.

Activity 5: Seaweed as food

Visit The Seaweed Site to learn about seaweed as a food.

Have you ever eaten seaweed? If so, did you have any reservations, and what did you think of the flavour, texture, smell and colour? 


I thought I had eaten fried seaweed as part of a Chinese meal. It was tasty, crispy, smelt salty and was dark green. I ate it as a side dish, so I think its purpose was to add texture to the meal. However, a member of the expedition team told me that ‘crispy seaweed’ in UK Chinese restaurants is generally not seaweed at all, but fried cabbage!

This Learning Journey is part of the Creative Climate project on OpenLearn. Go to the introduction or move to the next part of the journey.




Copyright information

For further information, take a look at our frequently asked questions which may give you the support you need.

Have a question?