• Salted: Rinse in lukewarm water several times, remove salt before consumption.
• Dried: Soak in lukewarm water for 20 minutes.

How to cook:

Once is rehydrated or the salt is rinsed off, use it like a fresh vegetable.
Ideal crushed or minced in fillings, such as for croquettes and pies, or creams for sauces.
Chopped on salads, toast, tartare, tempura.
This seaweed is gelatinous and binds very well. Good thickener.

Health:

It stands out for its magnesium, iron and protein content.
Complements copper-rich foods such as crustaceans, molluscs or nuts, and products rich in zinc such as chickpeas, lentils, soybeans or meats.

La entrada Velvet horn seaweed se publicó primero en Algas La Patrona.

• Salted: Rinse in lukewarm water several times, remove salt before consumption.
• Dried: Soak in lukewarm water for 20 minutes.

How to cook:

Once is rehydrated or the salt is rinsed off, use it like a fresh vegetable.
Ideal crushed or minced in fillings, such as for croquettes and pies, or creams for sauces.
Chopped on salads, toast, tartare, tempura.
This seaweed is gelatinous and binds very well. Good thickener.

Health:

It stands out for its magnesium, iron and protein content.
Complements copper-rich foods such as crustaceans, molluscs or nuts, and products rich in zinc such as chickpeas, lentils, soybeans or meats.

La entrada Velvet horn seaweed se publicó primero en Algas La Patrona.