Mountain Rose Herbs

Wakame

Also known as

Alaria esculenta, Alaria marginata, Babberlocks, Bladder Locks, Edible Fucus, Kelp, and Winged Kelp.

Introduction

Wakame is a seaweed that looks and tastes like a slippery spinach. Wakame can be used in the same ways as many other seaweeds including in soup and as an addition to green or fruit salads. When dried wakame is soaked in water it expands to at least 10 times its dried size.

Constituents

Mucilages, fucoidan.

Parts Used

The whole plant, dried and chopped

Typical Preparations

Place up to 1 oz (30 grams) of wakame in a large bowl or pan you have filled with water and allow to soak for 30 minutes. After the wakame has swollen to a much greater size, remove the seaweed from the soaking water and place on a cutting board with the stem facing you. Cut off the leaves and discard the stem (or save for use in soup stock). Chop the leaves into bite-sized pieces and dip briefly into boiling water to bring out their color before use. The dried flakes may be liberally applied to most foods.

Precautions

Don’t use on a daily basis for more than 2 weeks at a time, taking a 2 week break before using again. This will prevent you from overdosing iodine with potential imbalance in thyroid function. For periodic use only and not to be taken for extended periods of time. Not to be used while pregnant. Use caution if suffering from hypothyroidism.

For educational purposes only This information has not been evaluated by the Food and Drug Administration.

This information is not intended to diagnose, treat, cure, or prevent any disease.

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