Title: Seaweed
Headings: Seaweed
Seaweed
Andrew J. Black
Seaweed is a general term for more than 20,000 species of sea plants and algae living in the world's oceans and seas.
Andrew J. Black

Content: It's especially good dry-roasted to bring out its nutty flavour. It can then be crumbled and used as a nutritious condiment to sprinkle over soups, salads or grain dishes. Laver has a long history in the British Isles, where it is combined with rolled oats and fried as a breakfast bread. Nori (NOH-ree): Belonging to the laver family of sea vegetables, nori is deep purple in colour but turns dark green when toasted. It is noted for its role in sushi-making and is available in ready-to-use sheets. It can also be chopped or crumbled for use in soups and salads. Wakame (WAH-kah-may): Leafy and mild in flavour, wakame turns green after soaking. Traditionally added to miso soup, wakame is also good with other vegetables or in salads, stir-fries or rice dishes.