Edible seaweed Edible seaweed Edible seaweed, or sea vegetables, are algae that can be eaten and used in the preparation of food. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Most edible
Edible Schoolyard garden class taught in the Edible Schoolyard is the amaranth lesson, which focuses on the amaranth grain grown in the garden. In this lesson, students harvest and winnow the amaranth grain in addition to discussing the use of amaranth as a staple crop in ancient civilizations. After harvesting and winnowing the grain, students write an acrostic poem using the letters of the word "amaranth." They then use the amaranth plant to make a pink dye, which highlights an additional use for the plant. An example of a kitchen lesson is the panzanella lesson, where students learn about the Tuscan origins