Kelp, also known as Kombu, is famously used in Japanese cooking and for its unique umami taste. A deeply detoxifying and powerful sea vegetable. A hearty seaweed that is high in iodine.
Taste: Deep umami taste, salty, sweet and smokey.
Eat cooked
Note: To reduce iodine content, soak in room temperature water. 30 minutes soaking reduces iodine levels by 90 – 98%. Blanching dried kelp for 10-20s reduces iodine content by ~ 52 – 82%.
Why not try
- Boil for 15 minutes then use instead of lasagna sheets for gluten free and low carb lasagna.
- Wrap around fish and secure with tooth pick. Then bake in the oven
- Add a strip to miso soup or stews when adding the liquid
- Cook and/or soak with beans, pulses and grains to increase digestibility.
It sure is healthy…
- High in iodine (Highest of all seaweeds)
- High in Dietary Fibre
- High in Calcium, Magnesium, Iron, Copper, Potassium and Zinc.
- High in Vitamins B7 & D
- Source of Vitamin B3
- Low in (Saturated) Fat
Delivery Options
Wednesdays
Truro, Falmouth, Helston and surrounding areas.
Order by midnight Monday for Wednesday delivery.
Thursdays
Hayle, St Ives, Camborne & Redruth and surrounding areas.
Order by midnight Tuesday for Thursday delivery.
Fridays
Collect from the farm.
Order by midnight Wednesday for Friday collection.
