Laurencia obtusa Berk. Algae. Corsican Moss.
This forms the greater part of what is now sold in the shops of Britain as Corsican moss.
Laurencia pinnatifida Lam. Pepper Dulse.
This seaweed is called pepper dulse in Scotland, on account of its hot and biting taste, and is used as a condiment when other seaweeds are eaten.
Sturtevant's Edible Plants of the World, 1919, was edited by U. P. Hedrick.