Also known as Gutweed or Mermaids Hair (Ulva intestinalis). Part of the “Sea Herb” range and a way of introducing you to cooking with seaweed.
Dr Hotz! Says: Nutritional Information Grass kelp is a fantastic source of iodine, iron and magnesium. Iodine helps to make thyroid hormones, which help keep cells and the metabolic rate – the speed at which chemical reactions take place in the body healthy. High levels of iron and magnesium help your bone health and strength and can help lower your blood pressure and health of your thyroid gland.
Product Ingredients: Dried Grass Kelp seaweed. Allergens: Cannot guarantee crustacean or mollusc free.
Grass kelp is sustainably harvested from UK shores and then washed several times to remove all the sand, molluscs, and any crustaceans. It is then slowly dried over 12 hours and then for the last hour is toasted to maximise the flavour. The Grass Kelp is then blended into smaller flakes and sealed into our sea herbs pouch to preserve the flavour and be a convenient addition to your pantry or cupboard.
Grass Kelp wins the title of ultimate seaweed taste! Before eating seaweed for the first time, if you imagine what seaweed would taste like then this seaweed lives up to those expectations. It is vibrant green colour and brings a vibrant marine seaweed flavour to your cooking.
Grass Kelp is an ideal sea herb to complement any Asian cooking and it is reminiscent of the the legacy of eating crispy seaweed from the Chinese takeaway.
In high end restaurants, Grass Kelp was used after quickly deep frying and then was served drenched in soy source and a dusting of sugar. Unfortunately, the Chinese takeaway variety would most likely be deep fried cabbage, flavoured with seaweed flavouring. Nonetheless it has probably made a lasting impression on many people.
It’s a go to herb for simple stir fries, where you can pan fry diced ginger, garlic, chilli, spring onion, batons of carrot, courgettes, broccoli, cauliflower, bean sprouts cashew nuts in coconut oil and then add some freshly cooked noodles and then season it all with Grass Kelp, Salt, Pepper, Soy and Fish sauce. Serve with a dollop of peanut butter and sweet chilli sauce on the side.
Its also great in miso soups, which is a clear soup made with lots of ginger, garlic, chilli, spring onions, vegetables, fish, or meat of choice with a dash of fish sauce and soy sauce for good measure.
Grass Kelp is ideal in Indian dishes as well, such as a kedgeree with smoked haddock, coconut milk and a sprinkle of Grass Kelp.