One of the products we’re most excited about in 2020 is sustainable, healthy, hand-harvested kelp from Haida Gwaii. We’ve teamed up with your new kelp harvester, Dafne Romero, to offer three exciting new products: Giant Kelp Mini Flakes, Wakame Flakes and Kombu Flakes. Read on for our “Kelp 101” including how each type of grows, as some nutritional benefits!
Giant kelp (Macrocystis pyriferia) is actually one of the fastest growing organisms on Earth. In fact it can grow as much as 60cm a day and reach over 45m in a single growing season! The kelp blades (or fronds) only last for a few months, as the blades are exposed to significant wave action and grazing animals.
Giant kelp can be used in soups, stir frys, lasagna, cannelloni and lots more. It is also great sprinkled with avocado oil on a baguette! One of our favourite ways to enjoy these Giant Kelp Mini Flakes is in this delicious Kelp Brownie recipe from Chef Ned Bell.
Giant kelp is a leading source of iodine, which is a mineral that is essential for healthy thyroid function. These nutrient-dense flakes are a natural source of vitamins A, B1, B2, C, D and E and are rich in marine minerals including potassium, magnesium, calcium and iron.
Wakame kelp (Alaria marginata) can grow up to 4m and is visually quite different from giant kelp as the blades are long and narrow. They are a perennial plant which can live up to 5 years in optimal conditions. They have even been known to live up to 7 years on occasion! The maximum growth rate happens in April and May when they grow by 20cm per month, but once June and July roll around, that growth rate slows down.
Wakame is also rich in B vitamins, including B12, as well as vitamins A, C, K and E and the minerals such as calcium, magnesium, manganese, iodine, iron and phosphorus. Wakame can be prepared as a seaweed salad, in miso soup and also as a wakame pesto. Some of Dafne’s personal wakame recipes include this Alaria Capra Salad, and this Marinated Alaria Salad!
Kombu (Laminaria saccharina) can grow up to 7m, and are short-lived perennials, with blades that generally only survive for 6-8 months. They grow about 1.1cm per day and the entire plant usually doesn’t live past 4 years old.
Kombu is naturally rich in vitamins, minerals, and healthy fats – while being low in calories! It can be used to make broth, or eaten as a salad, added to kimchi or wrapped around fish or meat. It also goes well in sweet desserts such as brownies, pies and apple sauce. To give your oatmeal a nutrient-boost, just add in 2-3 pieces while you cook it! Or, try out this North Pacific Ceviche recipe or this one for delicious North Pacific Wraps.
If you would like to add some of Dafne’s kelp to your next order, simply login to the Dock! We’re excited to see what you make with it, and please send us recipes and photos of your creations! Not a member yet? No worries! Sign up is open until May 31st, and we’re extending our Early Bird pricing until the end of April, so become a member now!
Celine - April 1, 2020
Celine - April 1, 2020