This
scrumptious easy to eat beautiful green annual kelp grows only in moving
cold water of the Northeast Pacific Ocean, from northern California
north to southeast Alaska.
It
forms dense 'kelp forests' in areas of fast currents usually in channels
between the islands. Its long strong stipes grow from attached holdfasts
on rocky seafloors at depths of up to 100 feet. Its many 6-12 inch wide
thick tender leaves grow out of a large hollow bulb at the top of each
solitary stipe; these leaves can grow to 60 feet in length. The bulb
is filled with Carbon Monoxide for flotation.
Only
the leaves are harvested, very carefully, one at a time by hand; the
leaves are not rinsed, but do drain off all of their surface seawater
as they dry in full sun hanging from stainless wire for 6-8 hours. Any
salt or salty taste on this kelp comes from within the kelp, and, is
predominantly Potassium, rather than sodium. The leaves' mineral content
is 25-50%; they contain all necessary trace elements.
This
kelp can be eaten and enjoyed as is; it can also be added to salads,
soups, baked or steamed vegetables, oatmeal, and any cooked dish from
cookies to pancakes to scrambled eggs to ice cream.
This
particular batch was harvested from a cluster of small uninhabited islands
near the US-Canada border.
This
kelp is very sensitive to moisture. To keep it from becoming less crunchy
or even damp, it MUST BE STORED IN COMPLETELY AIRTIGHT CONTAINERS. because
of its very high mineral content it is extremely hygroscopic; it will
pull moisture out of seemingly dry air if left out. The plastic bag
in which this kelp was shipped is no longer airtight. Many small holes
were punched through the plastic bag by the sharp dry kelp pieces.
When
this kelp becomes even a trifle moist, it can be easily dried placed
in an open pan in a low (110-140 degrees F) heat oven for about 30 minutes.
Use or store quickly. ENJOY !!