Wild Atlantic Wakame Alaria esculenta
Wakame grows along the low tide line of exposed ledges in areas with heavy surf, and is one of the more difficult seaweeds to harvest, as it requires working directly in the midst of incoming waves. Care is taken to harvest only the young first-year plants, allowing the older plants to remain and continue producing spores, ensuring continued regeneration of the population and future harvests.
Wakame can be sautéed alone or with other vegetables, cooked, chilled, and added to salads, or cut in its dry form and added to soups and stews. It pairs well with leeks, scallions, asparagus, kale, spinach, potatoes, carrots, garlic, ginger, tofu, tempeh, bean soups, and a wide variety of other veggies.
Unlike Japanese wakame, which is typically parboiled before being dried, our wakame is dried immediately after harvest to retain its full nutritional value, and requires a slightly longer cooking time to become tender.
Wakame is an excellent source of calcium, potassium, iodine, trace minerals and vitamin A.
All seaweeds are inspected before packaging for shells and shell fragments, but please keep an eye out for any that may still be attached.
Cucumber Wakame Salad
1-2 cups of dried wakame
3 TBSP apple cider vinegar
3 TBSP maple syrup or honey
2 TBSP Olive Oil
1/4 cup raisins
1/4 cup walnuts or roasted pumpkin seeds
2 TBSP sesame seeds
Pinch of cayenne pepper
Simmer the wakame in just enough water to cover for 20-25 minutes until tender. While the seaweed is cooking, peel the cucumbers and slice into thin half moons, mix in the remaining ingredients, and set aside. When the seaweed is ready, cut into 1/2” pieces, add to the mix, and refrigerate to cool. This salad can be eaten immediately, but will be even better if cooked in advance and allowed some time for the flavors to infuse.