Leaves
As it rehydrates, seaweed expands to up to four times its weight and volume. It can then be used in the same way as fresh seaweed. The resealable sachet keeps the product fresh.
- Dulse
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- Haricot de Mer®
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- Kombu
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- Nori
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- Sea Lettuce
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- Wakamé
When rehydrated, Dulse leaves can be enjoyed for their texture, colour and unique taste. Their lightly iodized flavour is similar to that of nuts. Dulse (Palmaria palmata) is a red sewaeed of the Palmarialis family.
The leaves can be eaten raw, with salad, or as an accompaniment to raw vegetables. When cooked, their taste is intensified, and can flavour fish, meat and omelettes.
As a vegetable, Haricot de Mer® is cooked in the same way as green beans. It's iodized flavour, tender feel and olive-green flavour mean it can be a real compliment to your dishes. The Sea Bean (Himanthalia elongata) is a brown seaweed of the Fucal family.
Taking only 10 minutes to cook (boiled or steamed) these Haricot de Mer® stems are perfect for eating with meat and fish.
When rehydrated, Kombu leaves enhance the taste of food, without masking the flavour of your dishes. Kombu from Brittany (Laminaria digitata) is a brown seaweed from the Laminariacus family.
Kombu leaves perfectly compliment your soups and cooking water. Kombu leaves are also ideal for cooking fish wapped in these leaves.
Nori gives off a smell simiilar to dried fruits. Its beautiful purplish-blue colour and its taste go well with other flavours. Nori (Porphyra umbilicalis) is a red seaweed from the Alariacus family.
When cooked, Nori compliments meat and fish. It can also be enjoyed on a hot baked potato.
As its name suggest, Sea Lettuce resembles garden lettuce. This resemblance means its the most eaten seaweed in Europe. Sea Lettuce (Ulva lactuca) is a green seaweed from the Ulvalus family.
Raw Sea Lettuce goes with garden salads (whether as a starte or side dish). When cooked, it acquires a delicious flavour similar to spinach.
This seaweed has a unique taste which is extremely smooth in the mouth although its stem is somewhat crunchy. Wakamé (Undaria pinnatifida) is a brown seaweed from the Alariacus family.
You can try this seaweed raw or cooked, as a compliment to a large number of dishes (salads, vegetables, shellfish, fish and meat).