Sea greens are flavorful, nicely textured, diverse, and incredibly nutritious; they’re almost always sold dry, which makes them ultra-convenient as well. For the most part, they’re wild, which makes them organic. The supply is huge, and they’re not expensive.
None of this explains their lack of popularity-a lack of tradition and the word weed is to blame for most of that-which I’m trying to do my part to rectify.
Buying and storing: The best selection is at Asian markets, natural food stores, and on-line (For your own online foraging, try these two food shopping directories: google.com/Top/Shopping/Food/ and dmoz.org/Shopping/Food/ and for fresh produce and other perishables Melissa’s (also offers soy, tofu, and more) melissas.com).
Store in a cool, dry spot, where it will keep indefinitely. Fresh sea beans should be crisp, bright green, and smell like the ocean. Store in the refrigerator and use as quickly as possible.
Preparing
Arame, hijiki, kombu, wakame, and alaria: Use a damp paper towel to wipe kombu, but don’t rinse. For all of these, soak in warm water until tender, about 5 to 10 minutes. (Save the water for another use.) Chop or slice as you like.
Dulse: Use straight out of the package or just give it a rinse in cold water.
Nori: Requires no soaking; cut it with scissors as needed. It’s often toasted before use .
Sea beans: Rinse and chop only if necessary.
Best cooking methods
Arame, hijiki, alaria, and wakame: Boiling and sautéing or stir-frying with other ingredients.
Dulse: Quickly sautéing or stir-frying.
Kombu: Boiling and braising.
Sea beans: 30 seconds in boiling water, a quick stirfry, or in a frittata; but they’re just as good raw.
When is it done? When tender.
Other vegetables to substitute:Most sea greens, with the exception of sea beans and kombu, are interchangeable. Substitute French-cut green beans for sea beans.
The Sea Green Lexicon
Below is a primer of the various types of sea greens you’re likely to find at some supermarkets, natural food stores, and, of course, Asian markets.
Arame and Hijiki
Different varieties but similar in look and use; both are slender, almost hairy strands. Arame is finer, milder, and lighter in color, hijiki is black, briny, and expands massively when rehydrated. Use in salads, soups, and stews or add to sautés or stir-fries.
Dulse
Dark red, crumpled-looking, and relatively soft. It can be eaten straight out of the package or added to salads, sandwiches, or soups.
Kombu -Kelp
A main ingredient in Dashi , kelp contains a substance similar to MSG that enhances flavors. Best cooked with slow-simmered foods like beans, grains, soups, and stews. Sold in large, thick, hard, dark green pieces. Occasionally sold fresh on the West Coast.
Nori -Laver
The familiar thin, shiny sheets that are used to wrap sushi. Deep greenish purple, almost black, brittle when dry, and chewy when moistened. Nori dissolves in liquid and has a mild, nutty flavor; it’s excellent toasted (see Nori Chips).
Sea Beans -Samphire, Glasswort
These small, delicate, thin green branches with nubby ends are lovely in salads and egg dishes or used as a garnish.
They can also be poached for about 30 seconds, which enhances their flavor slightly. That flavor is as fresh and “sealike” as you can imagine, and the texture is crisp and delightful. If you see it fresh, buy it; when sold pickled, in jars, it’s less exciting.
Wakame and Alaria
Used interchangeably; the former is harvested in Japan, the latter in North America. Both are dark green when dried and nearly transparent; they turn emerald green when rehydrated. Their flavor is mild, and they’re nice in soups and stews or with grains or added to salads
Tags: Arame, Arame and Hijiki, Buying sea greens, Dulse, Nori, Sea beans, Sea Greens