Why eat seaweed?

The ocean is  source for all life. When I feel something is missing in me, I turn to the ocean to re-establish balance in myself- in my internal bloodstream ocean.

Seaweeds harvest all the trace elements and minerals necessary to life.

Seaweeds grow in different zones in relation to the tides. Brown kelps grow in deep water all year ’round. Growing in the middle depths, red seaweeds like dulse and irish moss appear lush in summer time. Close to shore, rockweeds uncover at low tide and submerge at high tide.

Below are descriptions of the seaweeds that I harvest and sell:

Nori- Porphyra umbilicalis

Nori is the Japanese name for this plant that is commonly processed into thin sheets for wrapping sushi. Our nori is harvested, dried and sold as a whole plant.

Nori is the best seaweed source of protein.

Preparing Nori: Toast nori and grind it up to use as a condiment. Break it into small pieces, remove any snail shells you may find, and add to stir fries. Nori will readily soak up the flavors of whatever you use as a marinade.

Dulse- Palmaria palmata

Dulse grows to about twice the size of your hand with many fingers fanning out; it hangs down in the shady crevices. The color is a beautiful deep pink rose that dries to a deeper wine red. Dulse is high in iron which may make it a very useful snack for women or those who are anemic. Most people love to chew on it right out of the bag.

Preparing Dulse: My customers have recommended eating dulse raw with avocados. Others heat a little oil in a frying pan and instantly deep fry it, making dulse a great alternative to bacon. Try it like a BLT. It is a lovely addition to salads. To soften, rinse it first or toss it in with a dressing.

Wakame- Alaria esculenta

Alaria is the most delicate of the brown seaweeds. It is a relative of the Japanese wakame used in miso soups. I label my alaria as wakame because it can be used interchangeably with wakame in most recipes. We harvest 15-30 bushels of alaria to a tide. I really enjoy harvesting alaria. The fronds are long and narrow with a golden midrib. We harvest the annual plants, leaving the perennials to spore and create new plants.

Preparing Wakame (Alaria): After reconstituting, the midrib of the alaria can be sliced out and used in soups. You can also cook the alaria longer and the midrib will become tender. Alaria is high in calcium.

I like making an alaria and cucumber salad by soaking alaria, slicing out the midrib, chopping it up really fine and tossing with sliced cucumbers and a light brown rice vinegar dressing. Wakame is the little squares of seaweed you find in miso soup. It is great in Stir fries.

Kelp- Laminaria longicrurus/ Laminaria saccharina

We harvest a few different types of kelp. The varieties longicrurus and saccharina are packaged interchangeably as kelp.

They are long, strong ancient plants. Each plant has a holdfast securing it to rocks and mussels at the bottom of the ocean. Kelp twists and bends with the flow of the sea’s changing waters. If we are what we eat kelp is a food that gives flexibility, endurance and wisdom.

Preparing Kelp: I mostly use Kelp in soups and in my Sesame Kelp Brittle (recipes coming soon!) For soups cut into small pieces with scissors and add to water as an element of the soup base. I usually add a 1/3 – 1/2 cup.

Kombu- Laminaria digitata

Kombu or digitata has numerous thick blades that dry to a deep black green color. I think of kombu as a strengthening plant. Kombu is strengthening from the inside out.

The plant is high in iodine and alginates. When you soak a strip of kombu you will notices that the water becomes slimy to the touch. You are bringing the alginates to life. When you cook with kombu your meal will sooth your respiratory and digestive systems and strengthen your arteries and blood vessels.

Preparing Kombu: Kombu is the seaweed used to make the broth for miso soup. Simmer a 3 inch strip of Kombu in a few cups of water to make base for miso. Kombu is also cooked with dried beans to aid digestion, and for flavor.

Visit Purchase page to buy sea veggies!