Edible seaweed are algae that can be eaten or are used in the preparation of food. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are used extensively as food in coastal cuisines around the world.

Seaweed has been a part of diets in China, Japan, and Korea since prehistoric times. Seaweed is also consumed in many traditional European societies, especially in northern and western Ireland, Iceland and western Norway. Seaweed is also eaten in some parts of the Atlantic coast of France as well as Nova Scotia and Newfoundland.

Most edible seaweeds are marine algae as most freshwater algae are toxic. While marine algae are not toxic, some do contain acids that irritate the digestion canal, while some others can have a laxative effect. Japan consumes no fewer than 7 types of seaweed identified by name, and the general term for seaweed is used primarily for science and not in menus.

In some parts of Asia, Zicai (in China), gim (in Korea) and nori (in Japan) are sheets of dried Porphyra used in soups or to wrap sushi. Chondrus crispus (commonly known as Irish moss) is another red alga used in producing various food additives, along with Kappaphycus and various gigartinoid seaweeds. Seaweeds are also harvested or cultivated for the extraction of alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids.

Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Common edible seaweeds include:

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