Atlantic Kelp


kelpDried Seaweed - The Basics

Our seaweed is dried and then ground to a similar appearance to most herbs. Like most herbs it can be used in a variety of ways and follows similar uses.

The dried seaweed is naturally thicker than leaf herbs and if used in cold dishes must be prepared to soften it.

Below are some basic hints and tips for general use.

Adding To Stews And Similar Types Of Meals

Seaweed lends itself beautifully to adding to stews, pasta sauces, soups and anything that is cooked with a reasonable amount of liquid that will give the seaweed time to soften and infuse throughout the dish.

Just add a couple of heaped teaspoons to a 4 dish serving at the start of cooking when you add your herbs.

Cold Items & Condiments

The preparation for this is simple but does need a bit of thinking ahead. For all vinegar/wine based condiments simply add the seaweed to the liquid and allow to soak for a couple of hours (better still overnight) or until the seaweed has softened. Then use the vinegar/wine as normal with the softened seaweed in it.

A good amount is 1 heaped teaspoon per half pint of liquid.

Breads & Doughs

For breads and doughs just add the seaweed to the flour at the start of breadmaking. There is sufficient water in the dough to soften the seaweed and cooking will allow it to absorb more than enough moisture to soften it.

Add about 1-2 teaspoons per 500g of flour.

Boiled Items Such As Vegetables And Pasta.

Seaweed can be added to any boiled items such as potatoes and pasta. Although this is not as effective as putting in other types of food as much less of the nutrient content of the seaweed is absorbed by the food being cooked.

Add a good tablespoon to the cold water at the start of cooking.



Did you know?

Did you know that some seaweeds can grow nearly a metre per day?