Ribbon kelp (Alaria marginata)
Ribbon kelp is a highly prized brown seaweed that gets its name from the wing like shape of the sporophylls (blades) at the base of the frond. This elegant and delicious species of kelp is full of vitamins K, and B6, and is also a rich source of iodine and marine derived protein.
The culinary possibilities with ribbon kelp are endless! One chef, Barton Seaver, explains ribbon kelp’s uniqueness: “More than any other seagreen, it retains its texture, making it a good choice for adding a bit of crunch to warm dishes, such as Zucchini and Seagreens “Spaghetti” with Garlic”. When dried, ribbon kelp is extremely delicate and delightful sprinkled over salads, soups, or egg dishes.
Alaria also lends subtle saltiness to broths. It can be used as a base for soup stocks. This savory umami taste of ribbon kelp accentuates accompanying flavors extremely well (Seaver, Superfood Seagreens, 2016).