Standardized: Atlantic wakame
Other: babberlocks, bladder locks, edible fucus, kelp, winged kelp
Alaria esculenta (L.) Grev.
Plant Family: Alariaceae
This seaweed is sourced from the east coast of North America and is often called Atlantic wakame due to its similarities to the Pacific, Japanese wakame. 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.
Whole algae cut and sifted.
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.
Seaweeds contain naturally high levels of iodine. This product is harvested from the sea. May contain occasional shell fragments. Consumption of this product may cause a serious or life-threatening reaction in persons with allergies to fish or shellfish.
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This information has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.