Seaweed Secrets

Harvest Sea Plants

Note: Unfortunately, this excursion is no longer offered on PEI. Maybe someone will bring it back. Maybe that someone will be you!

Here is an opportunity to discover the nutritional value and taste adventure that comes from the island’s Irish moss, dulse, sea lettuce, kelp, and other types of sea weed. During low tide on a rugged, beautiful island beach, harvest different plants and learn about their wide range of uses. Back in the kitchen, prepare some delicious seaplant soup or seaweed pie.

Length of Trip : 2-3 hours

Cost : Prices (as of 2013): $90/person (minimum 2 adults) $70/person (4-10 adults) $25/person (children under 8) children under 5 FREE

Best time to go : Seasonal May – November daily except Sundays. Times vary according to tides.

Wheelchair friendly : You can learn about the sea’s bounty at the Gillis’ house, but foraging seaweed from the beach will be challenging.

Family friendly : Yes

Where to eat : In Goldie’s kitchen you can make and enjoy your own seaweed pie, sea-vegetable soup, dulse biscuits and beverage.

Official Site : Experience PEI website Call toll free: 1-866-887-3238

Where to Stay : The Great George Hotel 58 Great George Street, historic downtown Charlottetown Ph: 902-892-0606 Email: [email protected] The Inn at St. Peters 1668 Greenwich Road, St. Peters Bay Ph: 800-818-0925 Email: [email protected]

Getting There : Point Prim is located about a 40 minute scenic drive from Charlottetown

Note from Robin : Here’s a handy guide to edible sea plants: Dulse: Soft and chewy, distinctive taste and colour, requires no soaking or cooking, great in soups and sandwiches. Irish Moss: Bushy red plant, traditionally boiled to release carrageen, a natural gelling agent used as a thickener in food and cosmetics. Sea Lettuce: Leafy, dark green with distinctive flavour, good raw but can be bitter when cooked. Used in soups and salads. High in protein, iron and fibre. Kelp: Grouped in the same family as algae, typically used in Japanese or Chinese cooking to flavour stews and soups, or served as a pickled garnish.

Great Canadian Trails