Seaweeds were the first plants on earth & the very foundation of the food chain. They have played an important role from the very beginning of life on earth.
Karengo is the Māori name for edible red seaweeds that belong to the genus Porphyra, known in Japan as Nori (used to wrap sushi) and in Wales as laver (mixed with oatmeal and bacon fat to make laverbread). In New Zealand, Karengo has been part of the Māori traditional diet for hundreds of years. It’s an […]
Best seaweed to buy / which one you should eat depends on a few factors: the culinary application, the sensory experience and also the nutritional needs.
Naturally dried Dulse seaweed leaves Dulse, a red seaweed from the Atlantic, has been used as food & medicine for centuries. It is harvested from the wild in north east of America, Ireland & Iceland. It is enjoying a revival at the moment, dubbed ‘the next kale’ as explained in Bon Appetit Food Magazine, ‘How […]
Dulse has remarkable nutritional benefits, which have been enjoyed for centuries in Europe and off the East Coast of North America. Dulse is to the Irish, what Nori is to the Japanese – a key pantry staple. Its scientific name ‘Palmaria’ refers to its fan-like shape. Dulse is usually harvested from late spring to mid-autumn, […]
The Underwater World of Seaweeds Seaweeds grown in a different world to land plans and have a unique physiology & chemistry from that of land plants in order to cope with their environment. Seaweeds are essentially multi-organism algae, sometimes referred to as macro algae. Seaweeds are the most ancient plants on earth,and many scientists claim […]
Wakame (Undaria pinnatifida), has been regarded as a noxious invasive seaweed in countries other than those where it’s native. Its believed undaria was introduced to foreign waters through the ballast water of cargo ships from Asia, as the spores (gametophytes) contained in the water can survive long-distance journies. In New Zealand, Undaria (or wakame) was […]
Oriental medicine has traditionally used Wakame for blood purification, intestinal strength, skin, hair, reproductive organs and menstrual regularity. It was also given to people recovering from disease. In Korea, the wakame soup (miyeokguk) is popularly consumed by women after giving birth because the seaweed contains high levels of calcium and iodine, nutrients that are important for […]
The origin and much of wakame seaweed’s history is found in Asia, especially in Japan. Native to cold temperate coastal areas of Japan, Korea, and China, in recent decades Wakame has become established in temperate regions around the world, including New Zealand, the United States, Belgium, France, Great Britain, Spain, Italy, Argentina, Australia and Mexico. […]