Herb: Sea Grass

Latin name: Phyllospadix torreyi

Family: Zosteraceae (Eel-Grass Family)

Edible parts of Sea Grass:

The entire plant, including the long salty-tasting leaves, were formed into square cakes and dried as a winter food by some native North American Indian tribes. Roots - raw or cooked.

Description of the plant:


2 m
(6 1/2 foot)

Habitat of the herb:

Intertidal zone, -15 m, B.C., California., Oregon., Mexico (Baja California).

Other uses of Sea Grass:

The bleached leaves have been used to make baskets.

Propagation of the herb:

Seed - we have no information on this species but suggest sowing the seed as soon as it is ripe if this is possible in a greenhouse and perhaps adding some salt to the soil. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts.

Cultivation of Sea Grass:

Intertidal zone, -15 m, B.C., California., Oregon., Mexico (Baja California).

Medicinal use of the herb:

None known

Known hazards of Phyllospadix torreyi:

None known

Plant information taken from the Plants For A Future.