A boy holds a strand of kelp (Laminaria longicruris) on the shore of the Bay of Fundy. Kelp typically grows along rocky shores below the low water mark, reaching lengths of 4.5 to 11 m (or 15 to 36'). It is best harvested in early spring before it is grazed by periwinkles and sea urchins. The blade is long and unbranched with an indentation before the stem begins. The stem is hollow. Kelp is edible and can be eaten in soups.