A naturally-occurring arrangement of mostly brown kelp just as it was washed onto the rocky shore platform at Kimmeridge Bay, Dorset, UK on the Jurassic Coast World Heritage Site.
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Jessica's Nature Blog 
Your photos are stunning. Do you eat seaweed? We do (wakame, arame, kombu). Mostly put it in bean dishes or stews. Yes, we eat weird. But it’s quite good for you!
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The only seaweed I have eaten is Welsh laver bread made from Porphyra sp.; and crispy fried seaweed with Chinese food. It is meant to be very rich in minerals and an excellent contribution to the diet – as with oysters.
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Which just goes to show it is hard to improve on nature. Re eating seaweed I have, in the past 2 weeks, cooked laver bread for the first time with some Porphyra I bought at a small fishmongers in Devon. Next time I will gather my own from the shore. I also buy packets of dried mixed seaweeds in France which I add to soups and casseroles because it is so nutritionally good.
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I must look out for dried seaweed in the shops and give it a go. I would hesitate to eat seaweed found on the beach although there is a plentiful supply of all sorts round here. Huge banks of it are washing up recently. The National Trust at Studland Bay sell seaweed by the sackful for garden fertiliser.
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When I say gather, I do mean pick it fresh. I wouldn’t eat beached algae either! What surprised me is that the Porphyra wasn’t remotely salty. No doubt it was washed well, but I would still have expected it to have a salty flavour.
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I don’t really have the words to describe it but I thought the taste of the laverbread that I ate was somehow sharp, piquant, unlike anything else I had eaten. I thought at the time that it was the ?iodine in the seaweed. Anyway it was delicious, cooked with potato into little cakes and served with small, very crispy, chunky pieces of bacon.
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