Alaria - (Winged Kelp): Alaria has a rhubarb-like smell when fresh. The mid-rib is delicious to crunch raw (like celery) or slice thinly to toss into a salad or spaghetti sauce. Thinly slice the frond across the grain and steam or parboil for 1 to 2 minutes. Mix with oil and vinegar and cool in a bag, bowl or pan for a salad. Alaria cooks quickly to a bright green and can be mixed into pasta or rice. Serve it as an edible bed for a fish dish. Wrap Alaria around oysters to steam and give them a sweet pea-zucchini hit!

Egregia (Feather Boa): After harvesting, run your knife or scissors up the midrib and discard it. Each piece of the frond is neatly uniform in shape and turns vibrant green when cooked. Add Egregia to a stir-fry at the very last. Diane loves to chop Egregia and stir-fry it quickly with butter, pepper and garlic for spreading on a chunk of bread as a snack

Ulva (Sea Lettuce): Ulva is tasty in stir-fries, soups and stews-added near the end of cooking. Try a new wrap for a snack or side dish-spread Ulva with light cream cheese and roll it around cooked rice with chopped nuts. If you are a baker, throw chopped Ulva into your bread mixture with nuts. Ulva dries well on rocks to flake into savoury scones.

Fucus (Rockweed): Diane puts Fucus into the pot with herbal teabags and sliced ginger for a full-bodied tea. The algin from the rockweed can be used to thicken broth.