Tips for selecting, storing, cooking, and serving sea vegetables to create delicious healthy recipes.
What are sea vegetables?
Sea Vegetables are edible plants that grow in marine salt waters and fresh water lakes and seas.
Commonly referred to as “seaweeds”, these plants are some of the most mineral-rich foods we can nourish our bodies with. They are in a class of their own, and no other food group can boast a nutritional profile that is as rich or profound.
Sea vegetables mainly grow on rocky surfaces and coral reefs. They only thrive in clean waters that have a similar constitution to human blood and can survive in shallow waters as well as great depths of up to 200 feet as long as they have access to adequate sunlight.
With a mineral density that is hard to match, these delicious alkaline foods can add a depth of flavor and variety to foods, whilst restoring and maintain health, and balancing the body.
I started eating ocean vegetables 25 years ago when I was introduced to macrobiotics, and they have been a mainstay in my diet ever since.
Table of Contents
- What are sea vegetables?
- The long tradition of eating sea vegetables
- The health benefits of sea vegetables
- Sea vegetables are not just for sushi
- Varieties and brands of sea vegetables
- How to store sea vegetables
- How to prepare sea vegetables
- What flavors pair with sea vegetables
- Most widely available sea vegetables
- Arame (Ar-A-May)
- Wakame (Wa-Ka-Mee)
- Hijiki (Hi-Ji-Ki)
- Kombu (Kom-B00)
- Nori (Nor-Ee)
- Agar (Ag-Gar)
- Irish Moss
The long tradition of eating sea vegetables
Cultures all over the world have been harvesting sea vegetables for centuries. The Chinese, Japanese, Koreans, Russians, Irish, British, South Africans, Hawaiians and American Indians are just some of the groups that have traditionally used sea vegetables for culinary purposes.
The Canadians and Scots serve dulse as a snack in pubs, and the Russians serve fermented drinks made from sea vegetables.
The Japanese, who probably eat more sea vegetables than any other nation, actually grade the quality of their sea vegetables in much the same way as we grade meat and dairy products in the West.