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.
Collect the purple Carrageen seaweed on lower-shore rocks, usually during the spring or summer. Use a knife to cut the weeds loose.
Dry the seaweed to prepare it for cooking. Spread it out in the sun, on a rock, until the strands get pale and leathery.
Rinse the seaweed thoroughly with water. Slice it into little pieces.
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.
Cook the water or milk with the prepared seaweed in a pot over a fire for 10 minutes, or until the mixture thickens.
Separate the seaweed pieces from the cooked gelatin and throw them away. You can sweeten the gelatin with berries or sugar.
Wait until the mixture is entirely cold to prevent burns. Grab a spoon and dive in.
Cook 1 square inch of kelp with your next rice or bean dish.
Put a 2 inch strip of wakame into any soup.
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.
Dry dulse and clip into tiny pieces to use as a seasoning for anything from meats to soups.
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.