Sea vegetables are edible plants, primarily seaweeds, that grow in or near the ocean. They have been harvested and eaten in Asian countries and other coastal areas for centuries. They have naturally high concentrations of nutrients, particularly minerals.

Some sea vegetables are known by a variety of names:

    Hiziki - hijiki
    Irish moss - carrageen moss
    Kombu - kelp, konbu, oarweed, sea cabbage, sea tangle
    Nori - laver, purple laver, purple seaweed
    Samphire - glasswort, marsh samphire, passe-pierre, pousse-pied, pousse-pierre, rock samphire, salicornia, sea asparagus, sea bean, sea green bean, sea fennel, sea pickle
    Wakame - Alaria is often sold as wakame in the U.S.
Recipe substitutions:
    Arame - dulse, hiziki, kombu, wakame
    Dulse - arame, hiziki, sea lettuce, wakame
    Hiziki - arame, dulse
    Sea lettuce - dulse, wakame
    Wakame - alaria, arame, dulse, sea lettuce

Subcategories 13

Related categories 2

Cook's Thesaurus: Sea Vegetables
Synonyms, equivalents, and substitutions.
Mitoku: Sea Vegetables Recipes
Includes preparation and recipes using hijiki, kombu, kanten, nori, and wakame.
WaveLength Paddling Magazine: Harvesting Sea Vegetables
Guide to harvesting in the Pacific Northwest with preparation notes.
The World's Healthiest Foods: Sea Vegetables
Includes selection and storing, recipes, serving ideas, and nutritional analysis.
[Chef Mozilla]
Last update:
May 18, 2016 at 10:05:03 UTC
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