My Garden

Seaweed makes plants healthier.

Last post 19-04-2008 11:23 PM by Ariadne. 53 replies.

• 11/04/2008 10:17 AM	In reply to
  Phot's-Moll Location: The sunny South coast. Joined on: 06 Jan 2007 Posts: 3,347	Reply | Contact Sue, the 'crispy seaweed' served in chineese restaurants is deep fried spring greens, seasoned with salt and sugar. I quite like it. I've never come across sea lettuce. Whether you think you can do a thing, or think you cannot, you are right.

• 11/04/2008 11:22 AM	In reply to
  sue1002 Location: Ipswich, Suffolk Joined on: 06 Sep 2005 Posts: 5,200	Reply | Contact That explains the cabbagy taste then Phot's but it was far too salty for me.   Digger, it was only a couple of quid in the takeaway.  sue1002

• 11/04/2008 11:35 AM

  In reply to

  Anemone Location: County Down, Northern Ireland Joined on: 08 Feb 2008 Posts: 575

  Reply | Contact Oh yes, digger. It is sold in little paper bags like the ones you used to get a quarter of sweets in and people just pull off bits and eat it raw.  Jellied eels wouldn't be my thing either though I do like potted herring.  I love black pudding, it's more popular in southern ireland.  Parkin is a bit like gingerbread isn't it?  I make good gingerbread but have never tried parkin.  What are parched peas?  We have mushy peas but I hate them. Anemone

• 11/04/2008 11:40 AM	In reply to
  sue1002 Location: Ipswich, Suffolk Joined on: 06 Sep 2005 Posts: 5,200	Reply | Contact I make a mean gingerbread too, trouble is it is better when left until the next day before cutting into it but people around here just can't wait that long. sue1002

• 11/04/2008 11:46 AM	In reply to
  Anemone Location: County Down, Northern Ireland Joined on: 08 Feb 2008 Posts: 575	Reply | Contact Same here Sue1002 but that's a good thing!  I make a very large batch (2lb flour), bake it in a large rectangular straight sided roasting dish and cut it into 4.  It's good then to see the flavour develop as we get through the 4 cakes although it tends to get shared around too.  Anemone

• 11/04/2008 01:38 PM	In reply to
  Digger Location: Northern UK Joined on: 18 Jul 2005 Posts: 4,743	Reply | Contact Yes Parkin is a spicy ginger cake it's slightly moist and tastes wonderful, parched peas are regarded as a delicacy they are black peas that are gently boiled and then served in a tub or pot steaming hot ,they are best eaten with plenty of pepper and loads of vinegar and they go well with hot pot, mmmmm digger

• 12/04/2008 04:33 PM

  In reply to

  Ariadne Location: Contemplating on the compost heap Joined on: 05 Apr 2008 Posts: 75

  Reply | Contact Ah now, mushy peas...........don't know anywhere outside Nottinghamshire that serves them proper like..........with a spoonful of either mint sauce or the vinegar out of the pickled onion jar !!!! Nice! .........& I like my chinese "seaweed" with not too much salt/sugar & a good sprinkling of ground ginger. Sitting, spinning threads of stories & weaving the colourful strands of life.

• 12/04/2008 06:16 PM	In reply to
  Digger Location: Northern UK Joined on: 18 Jul 2005 Posts: 4,743	Reply | Contact So Ariadne, do you eat seaweed from the beech,that you collect yourself? digger

• 19/04/2008 11:23 PM

  In reply to

  Ariadne Location: Contemplating on the compost heap Joined on: 05 Apr 2008 Posts: 75

  Reply | Contact I love LaverBread when we visit family in Wales.......we have it with our fried breakfast! ........& mum, who's from Irish stock used to use seaweed for setting junket & blancmange when I was a little kid, as I remember. ........& then of course, dad being a fensman, we always got samphire at my gran's! On the upside, I have got very shiny hair & very webbed feet!!! oh! & I like to sit on rocks & sing to sailors! Ha! Sitting, spinning threads of stories & weaving the colourful strands of life.