Below is a list of all known varieties for Alaria. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Alaria (Blanched) | Fresh Alaria that has been briefly blanched, turning it a bright green and tenderizing it for use in salads or as a vegetable. |
| Alaria (Dried, Whole Leaf) | Also known as "Wing Kelp." The dried fronds, which can be rehydrated and used in soups or salads. |
| Alaria (Flakes) | The dried, toasted fronds, crumbled into flakes for use as a nutty, salty seasoning. |
| Alaria (Fresh, Raw) | The fresh, raw fronds. Can be eaten raw in salads when very young, but is often cooked or dried. |
| Alaria (Pickled) | The fronds or midrib, pickled in a sweet or savory vinegar brine, similar to pickled Wakame stems. |
| Alaria (Powder) | The dried fronds, ground into a powder. Used as a nutritional supplement or seasoning. |
| Alaria esculenta (Dabberlocks) | The primary, most common species of Alaria, also known as Wing Kelp, Badderlocks, or Murlin. Harvested in the North Atlantic. |
| Alaria marginata (Pacific Wing Kelp) | A species of Alaria/Wing Kelp native to the Pacific Coast of North America, from Alaska to California. |
| Alaria Midrib (Raw) | The sweet, crunchy, "stem" or midrib of the Alaria frond, often eaten fresh as a snack. |
| Dabberlocks (Alaria esculenta) | Dabberlocks — an edible algae/seaweed used in cooking. |
| Sea Spaghetti (Thongweed) | The common culinary name for *Himanthalia elongata* (Thongweed), used as a "pasta" alternative or vegetable. |
| Thongweed (Himanthalia elongata) | (Related) "Sea Spaghetti." A brown algae that grows in long, spaghetti-like fronds. Eaten boiled or pickled, with a mild, nutty flavor. |
| Thongweed (Sea Thong) | (Linked to Alaria/Kelp) *Himanthalia elongata*. A brown algae that grows in long, spaghetti-like fronds. Eaten boiled or pickled, with a mild, nutty flavor. |