Seaweeds have traditionally been eaten in many parts of the world, and are making a come back in Europe due to their unique flavours, colours and highly nutritious content. They are so concentrated in minerals that you only need to eat small amounts in your daily cooking to get a large proportion of your daily requirements of iron, calcium, iodine, magnesium and fibre, plus a range of vitamins including vitamin A, C and B12.
Here is a guide on how to introduce various kinds into your cooking on a regular basis. Macrobiotics has always promoted using seaweeds on a daily basis, and I have been cooking and eating them for 39 years – as well as being good for us they also add a lot of flavour to soups, stews, beans, salads and condiments, please try a few out yourself.
For hands on cooking classes using seaweeds check out our short courses.
Sea vegetables are normally bought dried in packets from whole food or health food shops, and in some supermarkets. Clearspring is a very reliable and high quality supplier. A little warning – they expand 2 or 3 times when you add water, so just use in relatively small amounts.