Sea Spaghetti seaweed (himanthalia elongata) is one of the most easily recognizable of all the brown seaweeds. It grows in abundance along the rocky, windswept shores of the Atlantic Ocean. It grows long fronds from a saucer shaped disc (thallus) that attaches to the rocks and shoreline in the autumn. It is very fast growing and grows to about two or three meters in length by the following summer. It is a perennial in the sense that in the autumn the fronds detach from the base and new fronds begin the grow in the winter. Each plant having a lifetime of 2 – 5 years.
It is subtle in taste and often used with spaghetti, or as a replacement for spaghetti in many dishes. It is typically sold dry or pickled and is becoming commonplace in supermarkets and restaurants throughout the world. In Northern Spain, it is often used instead of green beans in the famous Spanish tortilla. One of my favorite recipes is a salad that is quick, easy and sure to be a hit with all the family http://www.seaweedcistin.com/recipes/
Like all sea vegetables, it is rich in protein, fiber, vitamins and minerals, along with high levels of calcium, magnesium, potassium and vitamin C.