This large kelp known to accelerate the cooking of legumes and make it more digestible is also perfect as a flavour enhancer or in broth. It can also be used in fish, poultry or jacketed vegetables.
A slow drying process preserves the aromatic qualities of the dried seaweed, which no longer needs to be proven. They will be easily incorporated into your cooking on a daily basis.
Rehydration of dried seaweed should be done gradually.
• Add 4 to 5 times its weight in water or any other liquid.
• Wait 10 minutes, add liquid if the seaweed is not yet hydrated.
• Use like fresh seaweed.
Saccharina latissima from Brittany.