Red Seaweeds for February!

Happy Love Month! ❤️

I’ve been busy planning the 2023 harvest cycle after I picked up my tide book. Did you know we can only harvest seaweed a maximum of 40 days a year? Those days are all between April and the end of July. We work with the moon phases (new and full moon) because these are the times during the summer when there are negative tides. This means we can get to the seaweed-filled rock areas in the ocean for about 1-2 hours each day (4-5 days in a row) to harvest as quickly as possible before the sea covers the rocks and seaweeds over again. It is invigorating work! It is also very cyclical, like a woman’s monthly moon cycle.

 This month, I want to introduce you to RED seaweeds. Three classifications of seaweeds are identified by color: red, brown, and green.

Red seaweeds are high in iron, calcium, B vitamins, and protein. I harvest and sell red seaweeds, Nori, Dulse, and Turkish towel.  


  • It grows in the tidal areas on the rocks, usually red rocks
  • High in iron, protein (10-20%), and trace minerals
  • High in phytochemicals and a superior source of iodine
  • It can be eaten right out of the bag.  It makes a great DLT sandwich!  Great flaked on everything
Dulse growing on top of Turkish Towel.

Disclaimer: Dulse grows sparsely on the west coast, and I don’t harvest enough to sell to people. Dulse does grow abundantly on the East Coast, so I purchase Organic Dulse for resale.

Nori is a red seaweed that looks brown or black when dried.

  • Two types of nori grow on Mendocino Coast-  Lanceolata and piniformis
  • Red seaweed – grows in the high intertidal zone, almost on the beach
  • High in iron, calcium, B vitamins, and protein
  • It can be eaten raw as a wrap or pieces or cooked in various ways- like my Co-Co Noritos!
Nori- Lanceolata growing on the rocks

My favorite seaweed recipe is Co-Co Noritos. You can find it online in my Recipe Section (The first Recipe I ever posted)

Or here:                                  Co-Co Noritos

makes 4-6 servings

1-2 handfuls raw nori (sheets will not work for this recipe)

2-3 tablespoons of coconut oil

  1. Tear the nori into bite-sized pieces.  Set aside in a bowl.
  2. Heat coconut oil in the pan to 350 degrees.
  3. Add nori to the pan and toss quickly.  Tilt the pan, so that coconut oil drains to one side.  Remove nori with a scoop and set on paper towels to drain off excess oil.
  4. You may add any spice you like.  I like garlic powder and cayenne for “spicy Noritos”  or nutritional yeast for “cheezy.”
  5. Delicious served on top of salads, in place of popcorn, or anytime you want a yummy crunchy, healthy snack.
  6. Will keep crispy in a resealable bag for several days.

Turkish Towel

  • Grows along the sides of red/pink coral and rocks
  • Rough texture, like a cat’s tongue
  • It can be used in the bath and shower like a loofah sponge and does not hold mildew and mold.  Use, hang outside in the sun to dry, and then use again.
Turkish Towel and Sea Palm glistening in the sun.

For February, I will send you FREE RED SEAWEED with any order! Just mention in the notes of your order which type you want, and I will send it out. Otherwise, I will choose a red seaweed and send it for FREE!  Choose NORI, DULSE, or TURKISH TOWEL…FREE!

In Love,

Terry and Ocean Harvest Sea Vegetable Company

One thought on “Red Seaweeds for February!

  1. Hey Terry! Thank you for sharing the black eyed pea soup recipe a while back – we LOVE it!!! Smoked Paprika is our go-to for the liquid smoke ingredient. I’ve never cooked okra before and that was the icing on the cake Hope your year is off to a great start:-)

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