Tillamook Coast Life Blog
Foraging Wild Greens from the Forest and Sea
One of the North Coast’s finest pleasures for a forager is being able to pick a salad for lunch in either the forest or on the intertidal rocks of the Pacific Ocean.
In Oregon, non-commercial harvest of live, wild seaweed is legal at the beginning of its growth period from March 1st through June 15th each year unless a particular area is protected and prohibits it. In practice, this period is even more limited, as seaweed flourishes and becomes fully mature only in the summer months. Seaweed that’s washed up on the beach at any time of the year can be consumed if it’s fresh, but this method is likely better after a winter storm than after days of summer sun. Great species to try include bull kelp — which has both edible fronds at the top of the bulb and a stalk that can be sliced into rings and pickled — the giant, ribbon-like strands of alaria (sometimes known as wakame), bumpy bladderwrack, porphyra (sometimes known as nori or laver), and bright green sea lettuce.
Be sure that you are gathering seaweed from a water source that isn’t polluted by agricultural or urban run-off. This guide and video can help get you started on species and methods. Or take the easy route and sign up for a workshop on gathering wild greens or sea vegetables on the North Coast from an expert.