Carrageen moss

I’ve had a packet of dried carrageen moss, which a friend brought back from Ireland, in my cupboard for years. In case you’re wondering why I’m keeping moss in the cupboard, it’s a seaweed, named after a village that once had a thriving industry in seaweed. It’s generally gathered off the south and west coasts, and is sometimes referred to as Irish moss.

It is probably the most attractive-looking edible seaweed, with little fans of pink, purple and cream. Demand used to be high for it, as it contains natural gelling agents for the traditional carrageen moss pudding and blancmanges. It can also be used as a natural thickener for soups and stews. At one time, it was boiled with hot milk and honey to make a soothing drink for sore throats, and is highly recommended as a cure for stomach problems and sleeplessness.