Atlantic Kitchen Organic Seaweed Spaghetti. Superfood Of The Sea. 50g

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Dulse is the best known of the UK’s edible seaweeds (after the Welsh specialty, laverbread), for the simple fact that once rinsed it can be treated a bit like cabbage and cooked as a side or added to mashed potato. It has a savoury, salty, slightly smokey flavour and is sometimes said to taste like bacon! Dulse is characterised by flat red fronds that float when submerged and which can grow up to 50cm long. Magnesium also helps to keep the coronary arteries from having spasms that can cause the intense chest pains known as angina. It is relatively well known that a deficiency in magnesium is the most common cause of these spasms. As with all seaweeds, sea spaghetti is very high in minerals and salts due to needing to retain enough water in a very saline environment. This makes it a wonderful tonic food, important in the maintenance of a thriving nervous, immune and just about every other body system. Consume in moderation – see the safety section above. Clinically (by medical herbalists), seaweeds are often used for skin and skeletal issues. Sea spaghetti dries very well and it can be preserved like you would pasta and rehydrated when required just the same. It has a mild flavour compared to other seaweeds and if you harvest it before it reaches maturity it can be tender and taste just like spaghetti too.

Clearspring Japanese Kombu is sustainably harvested in the luscious waters off the island of Hokkaido, Japan’s northernmost prefecture. It is grown in water for up to two years and can measure up to 30 meters. Whilst there are a variety of different uses for Kombu including as a flavouring, in salads and even to make Kombu tea, it is most popularly used for Dashi.

Traditionally Sea Spaghetti – Himanthalia elongata– was collected and burnt alongside kelp for the potash industry or used as a fertilizer.

Arame (Eisenia bicyclis) is a popular wild sea vegetable used in Japanese cooking. It is semi-sweet and has a moreish flavour which makes it an excellent way to introduce nutritious sea vegetables into your diet. Its mild flavour makes it adaptable to many uses and international dishes ranging from vegetable burgers, salads or stir-fries. Just one 30g serving of Sea Spaghetti provides over 300 percent of the RDI for this important compound. Due to ongoing soil depletion, sea vegetables have long overtaken land vegetables in the iodine department, with Sea Spaghetti being no exception. As most people are low in iodine and the RDI is just a recommendation, this boost of iodine will in turn boost one’s health as long as there are no underlying problems with iodine.Whilst it’s cooking, thinly slice the rest of lemon and cut out little triangle segments. These not only make excellent decoration, but add flavour. If you can get permission, then taking a small amount shouldn’t be a problem – use scissors to remove part of each specimen (don’t tear up the whole thing) so that you’re leaving plenty behind to regrow and replenish. Wash it thoroughly in several changes of water before using or drying to grind up and use later. For an oven baked slightly healthier alternative- dry fry spices until gently popping then set aside, gently cook your onions, ginger and chilli in a wok until translucent with some oil, stir in the seaweed and spices, add the gram flour and liquids, dollop onto a greased baking tray and oven bake at 200C/ gas mark 6 for approx. 15 minutes, remove and drizzle with oil, bake for another 20 minutes or until golden brown.