Sea Vegetables: Wakame, Kombu & Dulse

May 11 |11:38

Seaweeds are sea vegetables that help to alkalise our bodies.

They are raw, vegan, gluten free and dairy free.

At the co-op you will find Tasmanian wakame, Japanese Kombu and Canadian Dulse.

Wakame

WakameWakame is a thin string seaweed deep green or brown in colour. The browner varieties have a stronger flavour while the greener varieties are more mild.

Wakame is rich in vitamins and minerals including: iodine, thiamine, niacin, calcium, selenium and enzymes as well as Vitamin A, a variety of B group vitamins, C, D and K vitamins and folate. It is also a rich source of Omega-3 fatty acids. Some species contain a higher content of protein than legumes and chickpeas.

Our source of Wakame is harvested wild from Tasmania waters and sold in the dried form. Wakame can be used in soups, salads and breads.

KombuKombu

Kombu is similar in taste to Wakame; it is an edible brown seaweed from the kelp family that is cultivated in the seas of China, Japan and Korea. The earliest written record of Kombu was in the year 797 when it was used as a gift and tax in Japanese trade.

Kombu contains rich amounts of iodine, calcium and B12 as well as being an amino acid and is high in fibre. It also provides healing and soothing mucilage's that coat the lower digestion tract relieving inflammation, colitis and constipation.

Kombu is sweet tasting and can be eaten cooked or raw. It expands in size when rehydrated and can be added to broth, soups, stews, curries or once soaked in water and softened, wrapped around fish and vegetables. Dried flakes can be sprinkled on salads. It is a great way of adding minerals to your meal. Simply add an inch or two of the dried kombu to the rice or beans as they cook, and remove before serving.

Dulse

Dried-DulseDulse is farmed from the icy cold waters of the Atlantic in Eastern Canada, it is also known as sea lettuce, sea parsley, red dulse or creatnach. The earliest recording was at St. Columba's when monks harvested it over 1400 years ago. Dulse is fronds in a variety of colours from deep rose to reddish purple with a leathery texture.

It contains a variety of vitamins and minerals including Vitamins A, B's, C, E, Iron, Calcium, Potassium, Magnesium, Chromium and Zinc.

Fresh dulse can be eaten straight off the rocks before sun-drying or dried dulse can be ground and eaten as flakes or in powder form. It can be added to salads, soups, sandwiches, stews, pizza or bread dough or as an alternative to salt as well as a flavour enhancer when added to meat dishes. Dulse can also be pan fried and made into chips.

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