The Botanist.

Wild. Foraged. Distilled.

22
Foraged Island Botanicals
The first and only Islay dry gin

WILD ISLAY. THE HEBRIDEAN ISLAND HOmE OF THE BOTANIST CLINGS TO THE EDGE OF THE OCEAN IN THE TEETH OF ATLANTIC WEATHER SYSTEmS.

22 FORAGED ISLAND BOTANICALS. HAND-PICKED LOCALLY AND SUSTAINABLY HERE ON ISLAY BY OUR OWN BOTANICAL SCIENTISTS.

PROGRESSIVE HEBRIDEAN DISTILLERS. THE BOTANIST IS THE ESSENCE OF OUR PHILOSOPHY, OUR ART AND OUR PIONEERING SPIRIT.

Sea lettuce

13th January 2017
by Roushanna Gray in Mindful Foraging, Our Foraging.

 

Sea Lettuce Ulva lactuca sketch

 

SEA LETTUCE - Ulva lactuca - and species of the Ulva genus are some of the easiest seaweeds to identify. Emerald green, delicious, very easy to incorporate into your everyday meals and looking pretty much like a lettuce of the sea -  this is a great one to have one your foraging list whether you are a beginner or an experienced salty sea dog. Nutritionally it is high in protein, iron, and other minerals and vitamins.

The general rule of thumb for seaweeds is if you can break it apart easily with your fingers, you can eat it raw. Ulva is a single-celled seaweed, and is thin enough to eat raw. Freshly foraged and rinsed briefly to get rid of any sand and little shells, you can use it right away. Kept fresh it will last up to 5 days in your fridge; otherwise, sun-dried on a tray, it will last years in a sealed container. Gastronomically pleasing and a super-food to boot, incorporate some into salads, cook like spinach, pop a handful into soup, use in sushi, as a sandwich filler, marinade a bowlful overnight, steep some in gin... It's beautiful as a Dirty Martini cocktail garnish. Or use dried sea lettuce crumbled into rice dishes, over popcorn, in a flavoured seaweed butter and in a sea salt grinding mix.

[See Roushanna's easy recipe for Sea Lettuce Scones > ]


Seaweed

Related

Articles

Mermaid Soup Recipe

This seaweed and mussel broth recipe takes just 15 minutes to make and is very healthy and comforting - a perfect chicken noodle soup sub

Read more

Seasonal Tinctures

When plants are dormant (late fall through early spring), look to their roots. This is when root crops, whether used for food or medicine, are most plump and full of flavor. Ellen Zachos shares some tips.

Read more

Wayfarers' world

On the road there is a linden tree, this is where I first rested to sleep, Under this linden tree, who blew his blossoms over me… [Gustav

Read more

Foraged Drinks
Early Bath

3oz. of Botanist Gin and 1oz.

Read more

Forager's Shrub

50 ml the Botanist Gin 5ml Jujube and Longan Vinegar 60 ml Foragers Cordial 1 Lemon Saffron Oil 

Read more

Tansy Fizz

50ml The Botanist Gin 25ml. Pear juice 20ml. Lemon juice 17ml. Tansy syrup 1 dash of  Aromatic Bitters

Read more

Our Foraging
Here and Now

A rolling photo essay exploring what's about us at the distillery this week. 

Read more

Sea lettuce

Like a lettuce of the sea -  this is a great one to have one your foraging list whether you are a beginner or an experienced salty sea dog.

Read more

Heather - one of the 22

Ca' them where the heather grows, Ca' them where the burnierowes,

Read more

Events

Sampling at John Lewis, Oxford Street, London

Looking for the  chance to combine our two favourite things Gin and shopping?

Read more

Scotlands Natural Larder - Teaching foraging in Gaelic

 Scotlands Natural Larder Training the trainer event.

Read more

The Green Lab - BLEND in Brussels

BLEND is a new event in Brussels created by the Green Lab team.

Read more