Seaweed — yes, the brownish-green ribbons and bundles of oceanic plantlike matter that wash up on beaches — is in fact edible. Nori, the papery sheets used to wrap sushi rolls and as a ramen bowl garnish, is likely the most well-known and enjoyed seaweed, but these large, leafy algae come in hundreds of colorful varieties, including wakame, kombu, red dulse and sugar kelp.
Seaweed helps to support other marine life and to clean the water surrounding it. When out of the water, it can bring more nutrition and minerals to our diets.
“Even though we try to eat healthy, we’re relying on land-based, soil-based agriculture for the most part,” said Sarah Redmond, founder and owner of Springtide Seaweed in Gouldsboro, Maine. “Seaweed is a really interesting alternative because it provides those nutrients that are really hard to find in other land plants.”
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Springtide Seaweed air-dries kelp and mills it into powder for seasonings such as Italian kelp and Red Bay seasoning, which can be sprinkled on everything from popcorn to garlic bread. Add dried kelp ribbons to soups, stews or any dish where you’d sauté kale and other leafy greens. “We try to put seaweed in a form that’s easy for people to use and incorporate into their diet,” Redmond said.
