Edible macroalgae in the brown group, commonly used directly as sea vegetables or as extraction feedstock.
Fucus (Bladderwrack / Rockweed)
Coastal brown seaweeds growing on rocky shorelines, historically consumed in some regions and occasionally used in food and herbal preparations.
Himanthalia (Sea Spaghetti)
Long strap-like brown seaweed harvested along Atlantic coasts and cooked as a vegetable due to its noodle-like shape and texture.
Laminaria (Kombu Kelp)
Closely related kelp genus historically used as kombu-type seaweeds in cooking and traditional food preparation.
Saccharina (Kombu)
Large kelp seaweeds widely harvested and cultivated for use in East Asian cuisine, especially for broth bases such as dashi and as dried sea vegetables.
Sargassum (Hijiki)
Branching brown seaweeds traditionally harvested and simmered in Japanese cuisine, often prepared with vegetables or soy-based seasonings.
Undaria (Wakame)
Edible brown seaweed with tender fronds and a mild ocean flavor, commonly used in soups, salads, and seaweed dishes.