Only a tiny proportion of edible sea vegetables are consumed in significant amounts, mostly in Japan, where popular varieties include wakame and konbu (or kombu). In Britain we are most familiar with the red dulse eaten as a snack in Ireland, and laver, which is another name for the Japanese nori.
Unless gathered absolutely fresh, seaweed tends to be sold dried. It is available fresh from May to June.
Fresh seaweed does not keep well, so it is best to buy it ready-processed and dried.
Carrageen, or Irish moss, is used as a vegetarian gelling agent in some processed foods. Seaweed can be eaten raw in salads, stir-fried or dried and used as a seasoning.
Article by Felicity Cloake
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.