DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon

Spotlight on seaweed

Leo Gong Wakame, nori, dulse, and arame seaweed.
Fish isn’t the only thing in the ocean worth eating. See why you should give seaweed a chance

Recipes

What’s in it for you:

  • Omega-3 fatty acids Fish and seaweed are both a good source of omega-3s
  • Vitamin A and folate Good for the eyes and heart, both nutrients appear in high concentrations.
  • Vitamin C Seaweed even has a little of this scurvy-fighting com-­pound—who knew?

Note: One popular seaweed, hijiki, may contain high levels of arsenic—best to avoid it.

Seaweed choices:

Dulse: A tangle of soft, reddish purple ribbons with a salty, fruity, slightly tangy taste.

How to try it: Good raw, toasted until crisp for snacking, or stirred into salads, soups, or potatoes—no soaking needed.

Nori: Shiny black-green sheets with a mild, sweet, minerally flavor.

How to try it: Buy toasted sheets and wrap around rice, or cut into strips to sprinkle over soups or vegetables.

Arame: Long brown-black slivers turn olive green as they soak. Sweet, earthy flavor and slightly firm texture.

How to try it: Soak briefly in cool water, then drain and serve in salads or stir-fries.

Wakame: Crinkly pieces turn supple and emerald green when rehydrated. Mild and briny.

How to try it: Soak briefly and add to salads or miso soup. Or dry-toast, then crumble and use as a seasoning.

Where to buy: Get dried seaweed from natural-foods stores and Asian markets, great-eastern-sun.com, loveseaweed.com, ohsv.net, or seaweed.net