Sign In:


PORTLAND PRESS HERALD DARKROOM
Getting to know seaweed

/

Helpful tips...

esc button

Use the LEFT / RIGHT keys to navigate the Darkroom

esc button

Use the UP key to show captions

esc button

Use the DOWN key to hide captions

esc button

Use the ESC key to close Darkroom

Find other amazing Darkroom photos below

X
  • Hide
    Getting to know seaweed - | of | Share this photo

    ALARIA (also known as winged kelp) is similar to Japanese wakame, and imparts delicate flavor to miso soups, salads, rice and beans. It can also be roasted for chips.

    Show
  • Hide
    Getting to know seaweed - | of | Share this photo

    Most often used dried in nutritional supplements or body care products, BLADDERWRACK can be added to broth, soups and stews, and drunk as a tea.

    Show
  • Hide
    Getting to know seaweed - | of | Share this photo

    Versatile DULSE can be eaten raw as a snack or diced and added to salads, soups, chowders and chilis. Add dulse flakes to bread or pizza dough. In Iceland, it is eaten with butter.

    Show
  • Hide
    Getting to know seaweed - | of | Share this photo

    EGG WRACK OR ROCKWEED is used for clam bakes, and lobster pounds pack lobster in it for shipping. In powdered form, it is used in drinks and teas.

    Show
  • Hide
    Getting to know seaweed - | of | Share this photo

    GRACILARIA is used by cooks around the world, including in Japan, Hawaii and the Philippines, in salads, as a thickener, or made into vegetable-based gelatins. Efforts exist to start cultivating it in Maine, though it is not now harvested or sold here.

    Show
  • Hide
    Getting to know seaweed - | of | Share this photo

    SUGAR KELP adds flavor to broths and stews, including dashi, and makes beans more digestible. Use in sauces and salad dressings, or add to vegetables and grains.

    Show
  • Hide
    Getting to know seaweed - | of | Share this photo

    Carrageenan, a gelling agent found in IRISH MOSS, has long been used as a thickener in food, including ice cream, instant puddings and jams. Use it at home to thicken soups, stews, pies, salad dressings and other dishes.

    Show
  • Hide
    Getting to know seaweed - | of | Share this photo

    HORSETAIL KELP can also be used to thicken soups and broths. In Japan and China, it is used to make dashi, a soup stock.

    Show
  • Hide
    Getting to know seaweed - | of | Share this photo

    Also known as "wild Atlantic nori," LAVER is related to the nori used in the sushi you order in restaurants. It can be eaten as a snack or added to soups, salads, pasta, grains and vegetables. Pairs well with chocolate and ginger.

    Show
  • Hide
    Getting to know seaweed - | of | Share this photo

    SEA LETTUCE can become a little bitter when cooked, so it is best served raw. Add it to a salad like any other lettuce, or put it in an omelette.

    Show