Sea Spaghetti Organic, from

Sea spaghetti is also called thongweed or buttonweed and is another of the large brown seaweeds, although it is not closely related to the kelps or the wracks. It grows explosively up to 3 m long and can form dense mats near the shore which can cover large areas. The young shoots are very good to eat raw and taste a bit like asparagus.They grow from small button-like structures, from which a single front develops which branches into two; each branch again divides into two, gradually creating a multi frond seaweed. Sea spaghetti is only found in the East of the Atlantic, from Portugal to Norway, but it is most common around the British Isles. It is mild and crunchy, and best used rehydrated. As a vegetable, it can be quickly stir-fried with garlic until bright green, with just the addition of lemon or lime juice before eating.