Seaweed

Despite its recently trendy, superfood status, seaweed has been used all over the world for thousands of years, but has most notably been a prominent part of Asian diets for the longest period of time, particularly in Japan, Korea and China. There are thought to be over 10,000 species of seaweed, reflecting its immense diversity, both in flavour and nutritional properties. The most popular seaweed species are nori, which is dried in sheets and widely used to make sushi. Other common varieties include dulse, arame, wakame, kelp and spirulina. Sea vegetables also have a long history in ancient medicine, folklore, farming and food growing in Europe, particularly in Ireland.

health benefits:
Sea vegetables are full of nutrients. all types contain a rich supply of minerals, most prominently calcium, copper, iodine and iron. They are also rich in protein, fibre and vitamins, specifically vitamin K and folic acid, while being low in calories and fat.
They are believed to help the body fight illness and disease. The Japanese have one of the highest life expectancies in the world, and they love their seaweeds!
Seaweeds contain a molecule known as fucoidans, which are believed to be responsible for these impressive health benefits, contributing not just to overall life expectancy, but also to immunity and cardiovascular function.
Seaweed helps to lower blood pressure and promote heart health.
In Asian countries it is believed to be high in umami ( the fifth taste).
Common types and usage:
Kelps are usually dried into sheets and added to a dish during cooking, or are soaked in water to soften them before eating.
Kombu is a brown kelp, favoured for its strong, mineral-rich flavour and often used in soups
Dulse is a seaweed with a softer, chewy texture. It is commonly eaten in dried form as a snack, as a healthy alternative to fried crisps.

Why I love it: I started eating it when my dietician recommended it, but I fell in love with it so easily. First I started using dried weeds in broths and soups. But I quickly started to search for more ways to incorporate this veggie into my dishes. I came across flaked seaweeds which you can use as a substitute for sea salt. It is a healthy replacement if you need to follow a low-salt diet. Nowadays you can find some weeds in the larger supermarket in the herb department. However, if you want to get your hands of the somewhat more special weeds I really recommend going to the Asian store because they have incorporated the product into their way of life for quite some time.