Seagriculture Abstract Book 2016
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Brittany and its bounty of edible seaweed

Roger St. Pierre reveals one of the Celtic province’s star ingredients as news of the benefits of seaweed as a health food is spreading.

It wraps your trendy sushi; the Welsh call it laverbread and traditionally eat it for breakfast with cockles and bacon; it puts the wobble in your childhood jellies; it’s used in a soup to commemorate the birth of new babies in Korea and the worldwide food industry uses iseaweed-CC-Flick-Jérôme-cmpt extensively. And now edible seaweed is stepping forward as a favoured garnish for Michelin Star chasing chefs.

Is it a mere passing fad, like garnishes of kiwi fruit, edible petals and the current obsession with rocket leaves and balsamic concentrate, or is it a staple-to-be of gourmet cuisine?

Wakame_and_fish-CC-Wlikimedia-Sanstein-cmpPacked full of health-giving minerals and the source of more than 60     per cent of the world’s oxygen supply, this potential star of the contemporary kitchen – once mainly used as fertiliser to spread on the fields – is rapidly becoming big business in Brittany, France’s most westerly province.


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