Sea Spaghetti
Sea Spaghetti
SUPERFOLK SAYS:
“Bring the sea home; a collection of botanical prints inspired by clear bright mornings seaweed foraging in the ice-cold waters of the Atlantic. Hang as a set or make a single bold statement.”
Jo Anne
ABOUT THIS PRINT:
An original design by Superfolk. Designed and made by Superfolk in the west of Ireland.
This is a handmade print printed on handmade washi (Japanese paper). Strong, warm bold colours and shapes sit atop a delicate, partially translucent paper. The print is from a hand-cut lino block. Blocks are inked up by hand and lead to a unique colour variation in each print. Each print block is hand-printed onto a 50 gsm long-fibred handmade Japanese washi paper from Awagami Factory in Tokushima, Japan, where they have been making washi papers for eight generations.
DETAILS:
Materials: Water-based inks on a 50 gsm handmade Japanese washi paper with a deckled edge.
Size: 52 x 43cm. Fits our Medium Hanging Frame.
Colour Tone Range: A warmed green ochre balanced against a dark raw umber
Hand-signed and dated by the printmaker.
Each print is made by hand in our studio on the west coast of Ireland.
Ink colour tone variations are unique to each print.
As featured in ‘Wild Sea’, Princeton Architectural Press, first published Spring 2018.
Watch the making of our Seaweed prints here The making of a Dillisk print.
Learning to seaweed forage? Read our beginners guide here: GUIDE TO: Seaweed Foraging — Superfolk
Learn More About Sea Spaghetti: (Himanthalia elongata)
Sea Spaghetti: (Himanthalia elongata) is also known as spaghetti de mer, thongweed, sea thong and button weed. It grows in semi-exposed areas in the lower tidal zone. Not to be confused with Bootlace seaweed, Sea Spaghetti grows from a distinctive button shaped hold-fast and has thicker, stronger dividing fronds. Watch out for it at lowest tide on a full moon in Spring or Summer. Fresh spring-time sea spaghetti has a subtle nutty flavour and can be eaten raw in salads. Later in the summer treat it much like pasta spaghetti and serve with a chilli and garlic tomato sauce. Watch as it turns a bright green as it cooks in boiling water.
