Dive into the world of sea veggies with these unique varieties.
Treasured in Asian cooking and Traditional Chinese Medicine, sea vegetables are among the most nutrient-dense plants on Earth. Popular in macrobiotic diets, ocean plants support thyroid function, detoxification, and hormone balance.
Known in Japan as kombu, this fast-growing, iodine-packed brown algae has traditionally been used as a natural way to treat an enlarged thyroid. In its powdered form, it’s an excellent mineral-loaded salt substitute.
Eat sushi? Then you’re familiar with this seaweed, rich in vitamins A and C, calcium, zinc, iron, and iodine. Wrap salmon fillets with nori before broiling, or make a salad of shredded nori, kale, toasted sesame oil, and pickled ginger. Snack on prepackaged spiced nori strips.
This seaweed offers tonic effects, which is why West Indian natives combine sea-moss syrup and a splash of soda water for a bubbly beverage. In the United States, it’s most readily available in supplement form, used for treating respiratory ailments, brightening complexion, and aiding weight loss.
Exotic and wiry, this dried seaweed shows up in bulk bins and the Asian-food section of natural products stores. Derived from large-leaved, brown seaweed that is parboiled and then shredded and dried, it blends flawlessly into salads, soups, and stir-fries.