Maine Coast Sea Vegetables

Your SHOPPING CART is empty
We are closed from August 2 to September 1.
Last day to order from our website is Monday, July 28, by 5 PM EST.
No orders will be taken or processed during the shutdown.
We will reopen for business Tuesday, September 2, 2014.

Kelp Recipes

Enjoying Raw Whole Leaf Digitata

Tear in to strips and chew. This gives a salty, long, satisfying jaw action, and gets sweeter as you chew. Rinsing is optional - it will waste many of the nutritious mineral salts, especially potassium [chloride).

Cut into "chip sized pieces", then soak in water for 4-12 hours, until tender enough for salad. The liquid will become gel-like. Be sure to find a way to consume the nutritious soaking water as well. The soaking water can also be used in salad dressing.

Cooking Tips

Soups – Replace chicken or beef stock with kelp stock. Simmer a 5" strip per quart of liquid at least 10 minutes. Leave kelp in for richer broth, or remove, chop and put back in soup.

Salads – Tenderize kelp by soaking (1 hr), marinating (1–24 hrs), roasting or pan-frying. Chop or crumble to bite-sized and toss with salad. Add dry kelp to any pickle recipe.

Beans – Natural glutamates in kelp enhance flavors and tenderize high protein foods like beans. Add a 5" strip to bean cooking water, leave in at least 10 minutes. For a thick rich bean broth, leave kelp until beans are cooked. No need to add salt.

Snack or Garnish – Tear, cut or snip kelp into bite-sized pieces. Roast at 300° F for 3–5 min. or dry-roast in skillet on low until crisp, or, press into well-oiled medium skillet until crisp. Sprinkle these kelp "chips" on salads, grains, pasta, or pop them right into your mouth!

Maine Coast Sea Vegetables • Franklin, Maine •
Copyright © 2014 Maine Coast Sea Vegetables . Design by Mary Greene Design. Some styling by