A translation by Judith Turcotte.
We divide edible seaweed found in the St. Lawrence into three species depending on their colour, brown, red or green. Seaweed is generally microscopic and invisible to the naked eye. They can, however, multiply to such a point that they form colonies that may become visible. Seaweed can be used in soups, in salads and as seasonings. Among the most popular are Nori, red seaweed used in sushi, Wakamé, used in soups as well as sea lettuce used in a large variety of dishes. Océan de saveurs, acompany in Gaspésie offers a variety of seaweed in different formats. The Nori (marine spirulina) as an example, is available in a 20 g size at $12.99 up to a 35 lb size at a price of $2.099.99.
Some seaweed can, however, be harmful. Many lakes in Québec are invaded by blue-green seaweed, microscopic organisms (cyanobacteria). The proliferation of this seaweed is due to a higher temperature of water, a low current and water stagnation. The main culprit remains excess phosphorus. This seaweed secretes toxins which may cause gastroenteritis or an irritation of the skin and throat.
Some river seaweed such as the knotted wrack, also known as the black seaweed, is harvested by the ton and dried before being transformed into a powder which becomes fertilizer for the farmers. This transformation has been carried out over the past fifteen years in Québec while the utilization of seaweed as fertilizer has existed in Europe for centuries. The fact remains that our seaweed is now exported as fertilizer in a dozen countries for the cultivation of sugar cane, citrus fruits, coffee, rice and cocoa.
There also exists a large variety of aquatic plants in the St. Lawrence River. These plants, which are the vegetables of the St. Lawrence, filter the water, stabilize the sediments, reduce erosion and offer a habitat for aquatic wildlife. Many of these plants are comestibles ranging from crunchy glasswort to sea spinach and beach finches. They can be served as a vegetable as well as in a salad, infusion and seasoning.
The St. Lawrence River offers us vegetables, fertilizer for our farming and it could have the potential of giving us medication. There exists in the St. Lawrence an abundance of microscopic marine mushrooms that could help us in treating human infections. This hypothesis is speculative and research on the river mushrooms has just begun. Last year, the Cégep de la Pocatière, in partnership with the Biopterre research centre, a non-profit organization, began a project to explore the marine mushrooms of the St. Lawrence River. Biopterre’s mission, among others, is to increase the competitiveness of bioresource companies.
Why such a late start? I would like an explanation.