News from Dansk Tang: For the August menus

Seaweed of the Month: Dulse, Sea Lettuce, and Spaghetti Seaweed

This month’s favorites are dulse, sea lettuce, and spaghetti seaweed.

Dulse resembles bladderwrack but is easier to chew and has a milder bite. It features small bubbles at the tips filled with gel and air.

Sea lettuce is especially impressive right now, with leaves over one meter long – perfect for wrapping food, beautiful on the plate, and with a mild, fresh flavor.

Spaghetti seaweed is also in top form with its characteristic structure.

Sea lettuce grows extremely fast – sometimes new harvest-ready seaweed is available just a week after being picked. It may well be the most sustainable food one can grow: it requires no fertilizer, grows quickly, and can be harvested again and again.

Sugar Kelp – From Autumn to Spring

Sugar kelp is set out in autumn and typically harvested from February, when the leaves reach around 40 cm. Harvesting continues until the end of May, when the rest is collected and dried. Note, however, that there is still fresh sugar kelp from wild stocks available.

No excuse not to use seaweed

Seaweed is beautiful, delicious, sustainable – and grows faster than you can eat it.

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