Bull Kelp
Latin name : Nereocystis luetkeana
Hul'qumi'num - Q'am' (Kelp)
Bull kelp bed
Description: Bull kelp, a fast-growing brown algae, can be recognized all over the West Coast, especially in the Salish Sea. The kelp has a large round and hollow floating bulb (pneumatocyst) attached to a long hollow stalk that anchors itself with a root-like holdfast (usually) to a rock. At the opposite end of the bulb from the stalk, there are (usually) two points that hold the kelp's many long and thin blades. These blades are usually similar in colour to the body (float, stalk, and anchor) of the kelp. This seaweed can grow up to 25cm in a day, its blades reaching 3m in length, and the body of the kelp can be up to 20m.
Harvest and sustainability: The entire bull kelp can be harvested and used but it is important to be mindful of sustainable harvest for this species as they are an important resource and habitat for other organisms. Picking anchored bull kelp is greatly discouraged, instead look on the beaches for washed-up bull kelp, especially after wind storms. Also, be sure the kelp hasn’t been sitting in the sun for long as it can negatively affect the nutritional qualities of seaweed.
Bull kelp is an annual kelp, meaning an individual will reproduce and then die each year. It is important to be mindful of overharvesting because of this. In the fall you will notice thicker discoloured spots over the bullkelp’s blades. These are sori (a collection of spores) forming, which will eventually detach and float to the bottom of the ocean, ready to grow next spring. Avoid harvesting them in their reproductive stage (even if they have detached from their anchor point) to ensure growth for the next year.
*** Always be mindful of where you harvest. Avoid populated inlets, shipyards, and papermills as everything in the surrounding environment is susceptible to absorbing harmful toxins.
Uses: Bull kelp has so many benefits and can be used in so many ways. I often snack on the raw blades but they can also be dried* and used later (however, they are rough to eat alone dried, but can be added to soups and tea). Many people make pickled bull kelp out of the stalk. The stalk can also tossed with oil and lemon juice and cooked for 7 minutes, then eaten. Overall bull kelp is rich in vitamins, and is high in protein (about ¼ of its content), as well as dietary fiber. It can also be beneficial for mental health, inflammation, and arthritis.
Apart from eating, bull kelp can be used topically, directly applied, or put into a bath to treat inflammation. I wrapped my ankle every day for an hour when I sprained it to the size of a baseball. The kelp provided much-needed relief which helped my healing.
*When drying bull kelp avoid drying in direct sun. The intensity of the sun can cause it to lose its beneficial qualities. Use a dehydrator or hang dry in a well-ventilated area. Also, avoid hanging the seaweed on metal as it can absorb harmful compounds.
Resource: I learned everything I know about seaweeds from Amanda Swinimer, who hosted a sustainable seaweed workshop with the Galiano food program. She is a passionate source of knowledge and wisdom when it comes to seaweeds, ethical harvest, and their uses. Please check out her website https://www.dakinitidalwilds.com/
