Edible Polysiphonia Seaweed in Crete 
The so-called “salad of the seashore” is an edible marine macroalga belonging to the genus Polysiphonia. It is found mainly along the coasts of western Crete, particularly in the area of Gramvousa in Kissamos, as well as in smaller populations near Bali in Rethymnon. It ranges in colour from reddish to light brown and has a slender, branching form and a crisp texture. The residents of Kissamos know it as “salad of the seashore” and traditionally serve it as a distinctive seafood delicacy.
The alga grows on rocky seabeds at depths of approximately 0.5–1 metre, mainly in relatively sheltered west-facing bays where seasonal freshwater inflows occur. It is most abundant during spring, becomes considerably scarcer in the summer months and reappears in autumn.
It is traditionally collected in spring, mainly during March and April. Local people rinse it repeatedly with seawater and then preserve it in vinegar in glass jars. It is usually served with olive oil and oregano and can also accompany other traditional dishes. Its distinctive taste has earned it the informal description of a type of Cretan “sushi”.
Like many edible marine macroalgae, it is of nutritional interest because it contains proteins, dietary fibre and trace elements while being relatively low in fat. Its traditional consumption represents a distinctive aspect of the culinary heritage of western Crete.
Increased harvesting and changes in the coastal environment have raised concerns about the preservation of its natural populations. Protecting its habitats and avoiding uncontrolled collection are therefore particularly important.
