Sea Spaghetti | Species guide

Harvested to: Apr
Harvested from: - Jul

This is a species of the lower shore. It grows in thick patches on exposed shores and particularly enjoys high wave action.

It is a common brown alga and gets its name from its long string like fronds. One shoot grows from a button and then repeatedly divides, reaching 2 meters in length by summer.

Typical uses: A fantastic eating seaweed, this really is a standalone in the wrack family. Not just a substitute for pasta, it is an excellent salt replacement, it also is rich in umami and goes well with too many foods to list!

Food & drink Human health Research

Sea Spaghetti thumbnail — Months of wild harvest sea spaghetti production
Samples available to you from our archive

We have developed a detailed knowledge of harvest seasons. Specifically, it may be possible to pick small quantities of a variety early in a season, but we delay first harvest until the rates reach commercial scale. Indicative seasons for our key species are given below. Please contact us if you would like to learn more about production months.

Species	January	February	March	April	May	June	July	August	September	October	November	December
Sea Spaghetti Himanthalia elongata	Is currently not available during January	Is currently not available during February	Is currently not available during March	Is available during April	Is available during May	Is available during June	Is available during July	Is currently not available during August	Is currently not available during September	Is currently not available during October	Is currently not available during November	Is currently not available during December

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Dr Pieris Nicola, Managing Director, Rosita

We have used Horizon Seaweed for several years now and are always struck by the quality and range they supply. The seaweeds always looks bright and rich in colour and have that wonderful fresh sea smell.

Abby Render, Sourcing Manager, Indigo Herbs

It is important to Exale Brewing that we source interesting ingredients of the highest quality. Horizon Seaweed provided different varieties to trial so we could ensure the flavour in our award-winning Deep Dark Imperial Stout was just right.

Mark Hislop, Owner, Exale Brewing

We’ve found the knowledge and support of Horizon Seaweed to be first class. The products have been used successfully in our gins, with the first Coastal Edition winning gin of the year with the Craft Gin Club members in 2020.

Martin Murray, Founder, Dunnet Bay Distillery

I was keen on the idea of using seaweed for a plant-based foodservice product. There are lots of different types and the knowledgeable team at Horizon Seaweed were extremely helpful in guiding me towards the best solutions for my particular application.

Richard Fox, Plant-based chef, richardfox.tv

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Donald Scott, Purchasing Manager, Stag Bakeries