Carrageen, or sea-moss, is one of the sea weeds which has been commonly used as food on Coll, and throughout the Hebrides for many years. Like other seaweeds, it is rich in trace elements such as Potassium Iodide and Sulphur, and is very nutritious.

Carrageen is especially valuable in illness and to those who are convalescing, particularly in conditions affecting the gastro-intestinal tract and in chest conditions. It is also easily digested by children and the elderly.

This seaweed is a wine-brown, short, frondy weed found beneath the bladder-wracks, and other seaweeds, on the rocks at low tide. It may be gathered between April and August (April and May being the best months). It is wise to remember that if anyone intends to collect carrageen, that it should be gathered in a clean area, and that it is advisable to check with local people.

The weed is washed in several waters to remove salt and sand, and is then placed on a clean surface and dried in the sun - this may take several days. It should be turned frequently to ensure that drying is complete. When crisp and completely dry it can be stored in jars or polythene bags. (N.B. The traditional method of bleaching for prolonged periods removed many of the nutrients).

Carrageen has many uses in cooking, and can be introduced into many foods, adding extra nutrition. It can be added to recipes where any gelling agent is required, and it can be used to thicken soups and stews, etc. This is done by simmering the weed in a small amount of water, and straining off the liquid, and using this as gelatine.

A healthy drink can be made from carrageen, which is soothing for cold and coughs. A sprig of carrageen is boiled in milk for a few minutes and strained; sweetening, i.e. honey, can be added if required.

The traditional and most common form of eating carrageen is carrageen mould, and it can be made plain or flavoured.

Ingredients are as follows:
Small bunch of dried carrageen; a pint of milk; sugar or honey for sweetening (optional); flavouring: lemon rind, vanilla or chocolate powder (also optional).

Method - Place carrageen in saucepan with milk, bring to the boil and simmer for 10-15 minutes-add flavouring/colouring/ sweetening as desired. Strain and pour into a wetted mould and leave to set. The pudding has the consistency of a junket, and is delicious served with fruit and cream, or ice cream.