Gutweed (Ulva intestinalis) is a seaweed with a name that doesn't exactly get the gastric juices flowing. Don't be fooled. Once the long thin tubes are dried or deep fried, it makes a wonderful seasoning that can be sprinkled over salads and sushi.

I came across this patch on Boulmer beach. It is common on the upper shore which means we can all forage for it without clambering over too many rocks. Spring is the best season to pick Gutweed as it is submerged and refreshed more frequently by the higher tides.

Time spent rinsing the sand from it before drying will be rewarded and if deep frying make sure to press out as much moisture as possible.