Maine Sea Vegetables
Laitue de Mer (Sea Lettuce)
Often referred to as the “salad greens” of the sea vegetable family, it is best uncooked, in soups or salads. Beautiful as a garnish or base for other components of a dish, the vibrant color and pleasing flavor of Sea Lettuce complements a wide range of culinary selections.
Alaria (Wild Atlantic “Wakame”)
Often referred to as “Wild Atlantic Wakame”, it is very similar to traditional Japanese Wakame. Alaria does require a longer cooking time than true Wakame, and is an excellent addition to traditional miso soups. Also when marinated, blanched, steamed or roasted.
This sea vegetable can be served raw and is an excellent addition to chowders, soups, stews and stir fries. When fried, Dulse has a smoky and salty flavor reminiscent to that of bacon. With its chewy texture and umami flavor, this sea vegetable is a delicious and unique wild harvested ocean food.
Frenchman’s Bay, Maine
- Organic Crop Improvement Association (OCIA)
Available Dry in 1 Pound Resealable Bags