How to Prepare and Cook Seaweed

Written by ehow sports & fitness editor
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Most people don't know that seaweed is used in cooking and is mineral-rich. Laver, sea lettuce and kelp can be boiled so you can eat the leaves. Carrageen seaweed can be eaten uncooked, dried out, or as a gelatin mixture. Here are a few ways to use seaweed in your diet.

Skill level:
Moderately Easy

Things you need

  • 2 oz. Carrageen seaweed
  • 2 cups Water or milk

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    Carrageen gelatin

  1. 1

    Collect the purple Carrageen seaweed on lower-shore rocks, usually during the spring or summer. Use a knife to cut the weeds loose.

  2. 2

    Dry the seaweed to prepare it for cooking. Spread it out in the sun, on a rock, until the strands get pale and leathery.

  3. 3

    Rinse the seaweed thoroughly with water. Slice it into little pieces.

  4. 4

    Soak the prepared seaweed in water and watch it swell. Then put it into the liquid you want to form a gelatin from, usually milk or water. You can thicken soaps with the seaweed as well. Use 1 oz. of dried seaweed for each cup of liquid.

  5. 5

    Cook the water or milk with the prepared seaweed in a pot over a fire for 10 minutes, or until the mixture thickens.

  6. 6

    Separate the seaweed pieces from the cooked gelatin and throw them away. You can sweeten the gelatin with berries or sugar.

  7. 7

    Wait until the mixture is entirely cold to prevent burns. Grab a spoon and dive in.

    Other seaweed recipes

  1. 1

    Cook 1 square inch of kelp with your next rice or bean dish.

  2. 2

    Put a 2 inch strip of wakame into any soup.

  3. 3

    Boil kelp, dulse, or Irish moss in a medium pot of water for 30 minutes to make a soup base. Add your preference of seasonings or allow it to cool as a gelatin.

  4. 4

    Dry dulse and clip into tiny pieces to use as a seasoning for anything from meats to soups.

Tips and warnings

  • If you aren't roughing it outdoors, you can buy the seaweed at a health food store, already dried, then prepare and cook it at home on your stove.

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