Home / Seaweeds to-be-soaked
This category includes the Wild Irish seaweeds meant to be used as a vegetable.... from the sea! They can be cooked or sautéed, after rinsing and soaking for a few minutes.
In the case of recipes like soups and risottos, once rinsed the algae can be directly cooked together with the dish.
Each type of seaweed differs from the others for its peculiar features, as if nature had intended to take care of our different dietary needs.
The recipes (4)
The Atlantic Dulse Seaweed (Palmaria palmata), is an organic and wild red seaweed that grows in clumps along the rocky shores where the...
The Atlantic Nori Seaweed (Porphyra umbilicalis) is an organic and wild red algae that belongs to the family of the Rodoficee and has a...
The Atlantic Wakame Seaweed (Alaria esculenta), organic and wild, grows deep into the rocky seabed. It is part of the family of the bro...
The Atlantic Carragheen Seaweed (Chondrus crispus), is an organic and wild red seaweed that grows in the temperate waters of the Atlant...
The Atlantic Sea-Spaghetti Seaweed (Himanthalia elongata) is an organic and wild brown seaweed that grows in the lower layers of the sh...
The Atlantic Kombu Seaweed (Laminaria digitata) is an organic and wild seaweed that belongs to the family of the brown algae and grows ...
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