3,50€
Himanthalia elongata
It’s scientific name means ‘elongated sea tongue’. This seaweed is relatively unknown in Asia
but considered very precious in Europe.
Organoleptic properties:
How to use:
How to cook:
Once is rehydrated or the salt is rinsed off, use it like a fresh vegetable.
Use as if it were pasta with any sauce. The cooking water brings a lot of flavour to stews, soups, sauces, creams. Once cooked (to soften), it is ideal for using in fillings, scrambled eggs, tortillas, pizza and as a garnish for meats.
Health:
This seaweed is rich in potassium, calcium, iron (almost 10 times more than lentils) and fibre which help with digestion. Contain antioxidants and immunostimulants.
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