Crayweed / Brown Kelp
Phyllospora comosa
Also known as: Crayweed, Brown Kelp, Crayfish Weed
'Phyllospora' comes from the Greek 'phyllon' (leaf) and 'spora' (spore) – the plant's spores develop on leaf-like structures. 'Comosa' means 'tufted' or 'hairy'. The common name 'crayweed' comes from its importance as a nursery and shelter habitat for rock lobster (crayfish) – populations of crayweed forests were historically tracked as an indicator of lobster abundance. Phyllospora comosa is a large, leathery, dark brown to olive seaweed native to the temperate coasts of south-eastern Australia (Victoria, New South Wales, Tasmania, South Australia). It grows on wave-exposed rocky reefs in the low intertidal to shallow subtidal zones, forming dense, flat-lying forests along with bull kelp and golden kelp. Phyllospora was devastated in Sydney's nearshore reefs through the 20th century due to sewage pollution and has been the focus of major restoration projects. It was a traditionally harvested and eaten seaweed, and is increasingly appearing in contemporary Australian cuisine.
When to Forage
Beach-cast specimens available year-round, most abundant after storms.
Cautions
High iodine content – see the Iodine Note above. Always blanch before eating. Same thyroid and pregnancy caveats as for golden kelp.
Nutrition
Rich in fucoxanthin (anti-inflammatory and metabolic carotenoid), fucoidan (immune-modulating polysaccharide), alginate (prebiotic fibre), minerals (iron, calcium, potassium, iodine), and amino acids including glutamic acid (umami). Low calorie, high nutrient density.
How to Identify
- Large, dark brown to golden-olive seaweed with a central stipe (stem) bearing prominent, strap-like primary blades – quite flat and strap-like rather than the more elaborate, pinnate fronds of Ecklonia.
- Has gas-filled vesicles (pneumatocysts) along the main blade – round, grape-sized air bladders that help keep fronds afloat and are a distinctive identification feature.
- Leathery, robust texture; much thicker and tougher than golden kelp.
- Holdfast is a broad, claw-like rhizoid anchoring to rock.
Lookalikes
Golden kelp has a more complex, pinnate (palm-frond-like) blade structure and no air vesicles. See the golden kelp entry.
Very large, very thick, rubbery brown seaweed. Bull kelp fronds are extremely thick and smooth – like a thick leather strap. No pronounced vesicles. Edible with the same iodine caveats.
How to Forage
Collect beach-cast specimens only – do not cut living plants from the reef. Select intact, brightly coloured (dark brown to olive), fresh-smelling fronds found above the fresh strandline. Rinse well. Blanch before consuming. Can be dried for later use.
Recipe — Braised Crayweed with Tofu and Ginger
Ingredients: 1 large piece fresh crayweed (blanched, sliced into strips); 300 g firm tofu, cubed; 1 tbsp sesame oil; 1 thumb fresh ginger, julienned; 2 cloves garlic; 2 tbsp soy sauce; 1 tbsp mirin; 1 cup dashi or vegetable stock; spring onion and sesame seeds to garnish. Method: Blanch the crayweed strips for 1 minute in boiling water and drain. Heat sesame oil in a wide pan, add the ginger and garlic, and cook 1 minute. Add the tofu and lightly brown on each side – don't shuffle it around, leave each side to sit for a minute or two. Add the crayweed, soy sauce, mirin, and stock, and bring to a simmer. Cook 10–12 minutes until the crayweed is tender and the liquid has reduced. Garnish and serve over rice.
Want more?
Join our newsletter for more recipes, foraging guides and upcoming events.