How did you get into seaweed foraging?
Maria got into foraging about eight to ten years ago, after already spending thirty years out on the water kayaking. Seaweed had always just been part of the scenery, something that was simply there. Over time she and the team started looking more closely at the different types growing along the coast, and that curiosity led to a friendship with Sally McKenna, who wrote a book on seaweed and its culinary uses. Sally was guiding with them at the time, and her book, Extreme Greens, became something of a bible for what they learned. With a background in teaching, it felt natural to start taking people out to share that knowledge. What had once been an everyday sight on every trip suddenly became the whole reason to be on the water. It was like an entire magical garden had opened up, hidden in plain sight all along.
What can people expect to learn on the Secrets of Seaweed tour that they wouldn't discover on their own?
These tours have a real sense of adventure, but at the heart of it Maria and the team teach people how to forage safely and sustainably. That means reading wind and weather, dressing right, and understanding the legal side, including licensing and personal foraging limits. Picking small amounts is fine, but where you collect matters more than most people realise. Clean, wave washed water is essential, so they never forage near land runoff.
Being observant is key. Channel rake grows up top, kelps further down, almost like produce arranged on a shelf. And the plant is never pulled from its base, since that holdfast keeps it anchored to the rock, which is what makes the practice sustainable.
Seaweed also has its seasons, just like food on land, with different types and health benefits throughout the year. And the best part comes once you are back on shore, tasting what you have found. They are even developing a seaweed picnic experience to take that further.
Do you have a favourite seaweed to forage, and what makes it special, whether that's in taste, texture or how it's used?
With over six hundred foragable seaweeds out there, narrowing it down is no easy task, but Maria keeps coming back to Nori, one of what Ireland calls the Great Eight. Its nutritional value alone makes it stand out, and it is easy to dry and grind down for things like sushi. There is a natural sweetness to it too, which makes it a lovely addition to baking. Part of the appeal is also how hard it is to find. That rarity turns every trip into a bit of a treasure hunt, and there is nothing quite like the feeling of hitting the jackpot when you finally spot some.
What should people know about foraging responsibly, so they're doing it in a way that respects the coastline and marine life?
For Maria it starts with personal safety. Tides and weather come first, along with simple things like never turning your back to the sea and wearing non slip shoes or sandals on the rocks. Working from a kayak, she is careful never to overstretch reaching for a plant, and she loves being able to get right into the water in her Reed drysuit when she needs to, which adds its own bit of adventure to the day. The water here can be properly cold through spring and autumn, so having the right gear makes all the difference.
When it comes to the actual foraging, the plant should never be pulled from its holdfast. A pair of scissors or a knife is used instead, taking no more than a third of the plant so it can keep growing. And above everything else, it always comes back to clean water. Working from a kayak makes that far easier to control, since you can choose exactly where you get in.
Once you've foraged seaweed, what do you love doing with it, whether that's cooking, preserving or something else entirely?
Maria deals with her seaweed the same day it comes out of the water. It gets washed and dried straight away, then eaten within twenty four hours where possible, while it is at its freshest.
For anything she wants to keep longer, she either freezes it or dries it in her dehydrator. Serrated rake seaweed is a particular favourite for the bath. Once dried, any seaweed can be stored in jars, where it keeps for a very long time and sometimes even improves with age.
The most recent addition to Maria's foraging has been seaweed oils, something she is only just starting to explore but is really excited about.
Foraging often means wading in and getting hands on in the water. How does wearing a Reed drysuit help you stay comfortable and focused while you're out on a foraging tour?
The Reed drysuit is a game changer once the water starts to cool, especially through spring when it can catch people off guard. It keeps Maria warm as toast, even in the gorgeous waters of West Cork.
That extra comfort means more time to explore, and there is one seaweed in particular that keeps evading her, Wakame. She is determined to track it down eventually. Where exactly she is looking, though, she is keeping to herself.