Himanthalia elongata

Himanthalia elongata is a brown alga in the order Fucales, also known by the common names thongweed, sea thong and sea spaghetti. It is found in the north east Atlantic Ocean and the North Sea. According to the World Register of Marine Species Himanthalia elongata is the only member of its genus, Himanthalia Lyngbye, 1819 and the only member of its family, Himanthaliaceae (Kjellman) De Toni, 1891.

Description

A seaweed. It is a brown algae. The fronds are like hollowed mushrooms on strap like fronds. They can be 5-15 cm long. They branch.

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Edible Uses

The strands are added to steamed or sautéed dishes, used in cold salads and sauces, and can be made into a paste to replace pork fat in pâté.

Traditional Uses

The strands are added to steamed or sauteed dishes. They are also used in cold salads, sauces and puddings. It can be made into a paste and used in place of pork fat in making pate.

Distribution

It grows in temperate to tropical waters. It grows on rocky shores near the low tide mark.

Where It Grows

Africa, Atlantic, Britain, Europe, France, Ghana, Ireland, Mediterranean, Norway, Portugal, Scandinavia, Spain, West Africa,

Nutrition

Synonyms

Also Known As

Haricots de mer, Knapptang, Spaghetti des mers

References (7)

• Cherry, P., et al, 2019, Risks and benefits of consuming edible seaweeds. Nutrition ReviewsVR Vol. 77(5):307–329
• Facciola, S., 1998, Cornucopia 2: a Source Book of Edible Plants. Kampong Publications, p 259
• Girard, N. J., 2020, Sustainable Foraging of Wild Edible Plants in Norway. A Biocultural Approach. M. Sc. thesis Norwegian University. p 132
• Irving, M., 2009, The Forager Handbook, A Guide to the Edible Plants of Britain. Ebury Press p 364
• Pereira, L., 2011, A Review of the Nutrient Composition of Selected Edible Seaweeds. In Seaweed. Pomin V. H., (Ed.) Nova Science Publishers, Inc