Kelp Products

Sea Vegetables

Kombu Kelp

Alaria Kelp

Macro Kelp

Kelp Tablets

Herbamare
Diet Salt

Herbamare
Original
Seasoning

Bull Kelp (Nereocyctis luetkeana) resembles a large onion and it grows incredibly fast as much as two feet per day, from microscopic free swimming zygotes to a towering canopy forming kelp forests. Bull Kelp plants have a long whip-like stipe that reaches down as deep as 100 feet to a holdfast that attaches to rocky substrate on the bottom of the sea. The blades number between 35 to 60 per plant can reach 12 feet in length and 6 inches wide.

The fronds or leaves of the plant are very tender when cooked or marinated. They are harvested carefully so the plant is not killed and the fronds continue to grow as rapidly as before. Plants are selectively cut in a manner that maintains the integrity of the kelp bed and the important habitat the bed provides for fish and other marine organisms.

Kelp forests are home to some of the most diverse ecological communities on the planet. Kelp beds are increasing in size and density thanks to the recovery of sea otters. Sea otters eat enormous quantities of sea urchins which in turn can eat enormous amounts of bull kelp.
 
Each Sea Vegetable comes with serving suggestions and a recipe on the back. Kelp is an excellent source of several minerals and micronutrients especially iodine, and its quite tasty!

Bull Kelp 40 g - Price $4.95
Bag Size 8 1/2" x 5" x 2"

Bull Kelp Recipes

Nereo Soup Recipe

A delicious soup that takes little time to prepare

½ - 1 Cup Bull Kelp Blades (dried) use scissors to snip into small pieces
3 Cups Vegetable or Chicken Stock
½ Cup Cubed Tofu or Pork
½ Cup Broccoli florets
¼ Cup Soy Sauce
1 Egg, beaten
2 Green Onions, thinly sliced

Combine the Bull Kelp, stock, tofu, broccoli, and soy sauce, and heat to boiling, stir beaten egg into soup. Ladle into bowls and garnish with green onion. Serves 3.

Bull Kelp Cucumber Salad Recipe

10 grams Bull Kelp Soak in a bowl of water at room temp for 20 minutes.
1 Cucumber Very thinly sliced
1 tsp Salt
1 tbsp Sugar
4 tbsp Wine vinegar
3 tbsp Soy sauce

Spread slices of cucumber over a cutting board and sprinkle with salt. Spend a few minutes gently kneading the cucumber and let the water you squeeze out drain away.

Pour the kelp into a strainer then quickly scald it with boiling water and follow that with chilled water then pat dry.

Toss bite-sized pieces of kelp with cucumber in a bowl. Mix the soy sauce, sugar and wine vinegar, pour over salad and serve with just about anything.

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