Despite the fact that there are few reports of incidents of acute toxicity or poisoning related to seaweed consumption, folks interested in foraging seaweeds should do their own research—consult with multiple field guides, seaweed books, reputable online resources, and/or local instructors to learn about safe and sustainable harvesting practices and how to properly identifying edible seaweeds in your area. Stick with easy-to-identify, known edible seaweeds as you embark on your intertidal explorations. Always harvest with caution and discernment—be aware of toxic seaweed species and potential contamination sources, such as off-shore sewage or waste-water disposal, industry, etc. Rinsing (with clean fresh water or salt water), properly drying and storing, pre-soaking and discarding soak water, and cooking seaweeds before consuming are some practices that can help reduce potential contaminants, though there are no guaranteed methods for eliminating all potentially toxic elements from seaweeds. Purchasing seaweeds from organic harvesters that properly process seaweeds and do regular testing for a range of contaminants is one of the best ways to limit the risk of consuming toxic or contaminated seaweeds.

Seaweed harvesting regulations vary from state to state. Be sure to check out your state regulations and licensing requirements before harvesting. Also be aware of private property and particular beach access regulations. Sustainable harvesting recommendations, in addition to those specific to state regulations, include harvesting no more than 10-25% of seaweeds in a stand and rotating harvest locations to give each site time to recover. Always use what you collect and never collect more than you can use.

What you will need to dry seaweeds at home:

If you have two sunny, dry days in a row, most seaweeds will dry outside on a cotton or stainless fishing wire line.

If drying indoors, you must have a heat source to complete the seaweed drying process, or be able to finish it outdoors in the sun. Unlike land plants, seaweeds are extremely hydrophilic—they attract and reabsorb moisture from the air readily. Wood stoves or other ambient heat sources are recommended for indoor drying. (Note: Do not let seaweed drip on your wood stove--it will leave salt and rust that will need to be removed.)

The surface and medium on which you choose to dry seaweeds is important for a couple of reasons: seaweeds will stick to and be hard to get off certain surfaces and seaweeds absorb metals and other elements from the surfaces on which they are hung. For this reason they can degrade and eat through metal and other organic materials such as cotton over time.

Indoors, they can be hung on non-galvanized nails, spaced at least 4 inches apart. Some new nails may be coated with a finish that comes off on your hand. If this is the case, soak the nails in vinegar for 20-30 minutes and then boil in water for 20-30 minutes to start removing the finish. Rust on the nails is ok.

Fishing wire and cotton or polyester clothes lines can also be used for hanging seaweeds indoors or out.

Whether drying indoors or outdoors, on nails or a line, you will need clothespins to attach each piece of seaweed you hang. (Clothes pins will need to be removed when seaweeds are partially dry.)

Some smaller seaweeds, such as nori and gigartina, can dry on racks covered in polyester sheets. Most other seaweeds are best dried hanging.

Whether drying outside on sunny days or inside with or without a heating element, it is super important to make sure your seaweeds are completely dry before storing. You may need to finish drying your seaweeds with heat. We recommend either finishing seaweeds near an ambient heat source, such as a wood stove, or laying the mostly dried seaweed in a thin layer in a metal or ceramic baking tray and putting it in the oven at the lowest setting (warm). Turn the oven on and off from this setting (every 10 minutes or so) to keep the heat minimal. Or finish drying outdoors on a dry, sunny day. Seaweed is completely dry when the pieces crack with a sharp/loud snap.

Generally a dehydrator is not recommended for seaweed drying. The seaweed may stick to the racks. However, some of the plastic, round-rack dehydrators with more open thick-plastic grating can work for drying a small amount of seaweed.

Depending on the seaweed, you may do a freshwater rinse to remove snails and some salt before hanging. If rinsing seaweed, you will need a plastic or metal screen rack (or colander) to drain the seaweeds before hanging. Thoroughly squeeze extra water from the seaweeds as they won’t release much water readily.

Seaweed should be stored in moisture-tight containment away from sunlight and will last years if well protected. Doubled ziplock bags or a food grade plastic bucket with a good sealing lid are recommended. *Ball jars are not recommended as they don’t seem to keep out moisture well enough.* Though some vitamins degrade in dried foods over time, many of the minerals and micronutrients in seaweeds remained preserved.