bat when someone mentions the word kelp or irish moss. These seem to be
the two most common forms of edible seaweed available today. But for those
wishing to expand their seaweed horizon to a new level then there are some
new forms of seaweed now fresh in stock on our shelves at Florida Herb
House or http://www.sharpweblabs.com.
We are excited to welcome four new premium wildharvested seaweeds,
(HiJiki, Arame, Applewood Dulse, and California Sea Palm), to our herb
stores. While not a common to their kelp brothers and sisters these
seaweeds deliver as promised. Whether you are cooking a fine cuisine dish
or simply want to reap the most vitamins and minerals per ounce then have
a look at these.
Hijiki is a seaweed, similar to arame seaweed. Hijiki is a black, slightly
bitter tasting seaweed and is sold dried in short course strips. Hijiki is
best used in dishes that require slow cooking. The Okinawa people simmer
hijiki with soybeans and vegetables. They soak the soybeans and hijiki
overnight. Hijiki like other seaweeds is a rich source of iron, protein,
calcium, zinc and iodine. Hijiki is also a good source of Lignans which
are beneficial with respect to cancer.
Arame is a good introduction to seaweed because of its mild taste. It
blends well with other flavors and is a rich source of iron. Arame can be
steamed, sauteed, added to soup, or eaten in salads. Arame and all other
seaweed, is a rich source of calcium, zinc and iodine. It is also a good
source of Lignans which help fight cancer.
Because it comes from the sea, seaweed contains sodium. It should be
avoided by anyone on a sodium-restricted diet. Wakame has the highest
sodium content, with kelp having significantly less.
Our Applewood dulse is smoked in a applewood scent and is truly
remarkable. This dulse from the northern Atlantic is high in protein,
iron, B-12, chlorophyll, enzymes, and fiber. Great raw, right out of the
bag. Snip pieces and add to salads, eggs, or grains. Make an
Almond-Waldorf Salad (recipe on package). Fry it for a vegetarian DLT
sandwich!
Our California Sea Palm is in stock and ready for you to try. Similar to
Kelp but different in taste this is a must try. A northern California
treasure, noodle-like sea palm becomes a favorite of anyone who tries it.
Enjoy its mild flavor. For a gourmet treat, cover ¼ oz sea palm with
water, simmer for 5 minutes. Allow to cool. Peel sections of 1 grapefruit
and toss with slices of 2 avocados. Add sea palm whole or in pieces.
Sprinkle liberally with sea salt or table salt. Exotic!
Sincerely,
Stephen C. Sharp
Florida Herb House
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