The secrets of seaweed

saffronbunny-food-blogger-cornwallSeaweed is my new condiment of choice. Forget salt. Not only is The Cornish Seaweed Company making its own seaweed salt (a healthier, tastier alternative) but a scattering of sea salad flakes onto and into anything from soups to omelettes, risottos to mash, adds an umami oomph that I often crave from a slug of soy sauce or a teaspoon of Marmite.

A few pinches of seaweed in food is the culinary equivalent of juicing a lorry load of goji berries, diving into a swimming pool of acai or blitzing a thousand blueberries. I exaggerate somewhat, but the nutritional benefits of what is essentially a neglected ‘weed’ are enormous (and anathema to the over-priced health food industry).

For more on the under-rated nutritional benefits of this hugely versatile plant, go to saffronbunny at Cool Places to read my interview with Tim who owns The Cornish Seaweed Company.

Photo courtesy of Shayne House




One thought on “The secrets of seaweed

  1. Jane

    Another really interesting post Rachel. I harness the power of seaweed and kelp in my handmade beauty products, so I know the value of it. Here in Australia, we mostly seem to use it in fertilizer whenever there is an excess washed up on the beach (e.g. at Kingston in South Australia). Seems a bit of a waste!


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