Sea vegetables, also known as seaweed, are among the most nutritious foods available. Learn about some common varieties of seaweed with Christy Morgan. From wakame to dulse, Christy explains the differences in flavor and how to incorporate them into your culinary repertoire (see the related recipe, Orange Wakame Salad).
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Hi. My name is Christy Morgan. I'm known as the Blissful Chef. Today we're going to talk about seaweed or sea vegetables, which have more trace minerals than any other food. They vary from ocean to ocean.
Types of seaweed
The most commonly known one is nori, which you've seen wrapped in your sushi.
Here we have kombu, which is also known as kelp. I use a 1-inch piece of this when I cook beans and when I cook grains to help aid in digestion and add trace minerals.
Now we have dulse, which is a beautiful red sea vegetable that's one of my favorites. It does not require soaking, and it often comes in a condiment shaker at the local co-op.
Sea vegetables come dried, and some of them need to be reconstituted. Arame is an example of that. It has a stronger flavor than a lot of the other sea vegetables, so it's great for marinating and sautéing with other vegetables.
Here we have wakame. It's often found in long strips, or sometimes it's in flakes. You've seen it in your miso soup, but today we're going to make a nice wakame orange salad with it.
You can watch that in another episode.
A little goes a long way. You actually don't need that much to get the health benefits. Just a tablespoon or two will do.
Be sure to store your dried sea vegetables or seaweeds in a mason jar or an airtight container.
I'm Christy for Co+op, stronger together.