Oatmeal AI
Below is a list of all known varietals for Seaweed. Click on a varietal name to view more detailed information.
| Varietal Name | Description | Soil Texture | pH Range | Organic Matter | Salinity Level | Hardiness Zone | Humidity | Water (in/wk) | Primary Nutrient |
|---|---|---|---|---|---|---|---|---|---|
| Alaria | Known as winged kelp, this green-brown seaweed has a mild taste. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Arame | Mild and sweet seaweed used in Japanese cuisine, often cooked in stir-fries. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Atlantic Wakame | A green seaweed similar to Japanese wakame, found in the Atlantic. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Bladderwrack | Brown seaweed with a salty taste, traditionally used in teas and soups for its medicinal properties. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Bull Kelp | A brown kelp species with a long stipe and a large float, used for food and crafts. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Caulerpa lentillifera | The scientific name for the popular seaweed known as sea grapes or green caviar. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Codium | A green seaweed also known as dead man’s fingers, used in salads. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Dulse | A reddish-purple seaweed with a smoky, salty taste, used as a seasoning or snack. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Ecklonia | A brown kelp known for its potential health benefits, sometimes used in salads or as a supplement. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Giant Kelp | A large brown seaweed with a slightly sweet taste, used in coastal cuisines and as a food wrap. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Gracilaria | A genus of red algae used as a food source and for the production of agar. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Gutweed | Green algae known for its mild taste, often dried or used fresh in salads. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Hijiki | Dark, thread-like seaweed with an earthy taste, rich in calcium and iron. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Himanthalia elongata | The scientific name for the seaweed commonly known as sea spaghetti. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Irish Moss | A red seaweed used as a thickening agent, known for its high carrageenan content. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Japanese Wakame | The primary variety of wakame cultivated in Japan, a staple in miso soup. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Kelp | Brown seaweed with a strong umami flavor, used in soups and broths. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Korean Wakame | A variety of wakame cultivated in Korea, with a slightly stronger flavor. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Laminaria digitata | The scientific name for Oarweed, a type of kelp with finger-like fronds, used in soups. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Laminaria japonica | The scientific name for the kelp species most commonly used to make kombu in Japan. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Laver | A purple seaweed used in Welsh and Japanese cuisine, rich in B vitamins and minerals. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Mermaid’s Hair | A fine, green seaweed with a delicate taste, used in coastal cuisines. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Mozuku | A Japanese seaweed known for its slippery texture, commonly eaten with vinegar as a salad. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Oarweed | A species of kelp with hand-shaped fronds, used in soups and as a vegetable. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Ogonori | Also known as sea moss or Gracilaria, this red seaweed is used in salads. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Palmaria palmata | The scientific name for the red seaweed commonly known as dulse. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Pepper Dulse | A small, spicy seaweed with a strong, peppery flavor. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Porphyra umbilicalis | A species of red algae found in the North Atlantic, used in Welsh cuisine to make laverbread. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Pyropia tenera | A species of nori also known as Asakusa-nori, with a delicate texture and flavor. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Pyropia yezoensis | The most widely cultivated species of nori, prized for its use in sushi. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Red Seaweed | A broad category of red marine algae with diverse culinary uses. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Rockweed | Brown seaweed with a mild flavor, used in soups and traditional dishes. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Sargassum | A brown seaweed with a distinct flavor, commonly used in Asian soups and broths. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Sea Grapes | Also called green caviar, this seaweed has a briny taste and crunchy texture. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Sea Lettuce | Bright green seaweed with a delicate flavor, eaten fresh in salads or dried as a seasoning. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Sea Spaghetti | Dark brown seaweed with a mild, nutty taste, used as a pasta substitute. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Sugar Kelp | A type of kelp known for its sweet, syrupy flavor, used in salads and seasonings. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Turkish Towel | Thick, reddish seaweed used in cooking and as a skin-care ingredient. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |
| Undaria pinnatifida | The scientific name for the species of brown seaweed commonly known as wakame. | Sandy Soil | 7.9 - 8.4 | Moderate (2% - 4%) | 8 - 16 | 13A | Very High | 0 - 0 | Potassium (K) |