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Sea Lettuce

Ulva spp. algae

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12.00 CHF

Availability: In stock

  • Product origin: Ílhavo, Portugal
  • Ingredients: dehydrated Ulva spp. marine macroalgae
  • Weight: 30g

Sea lettuce is a good source of fiber, minerals (magnesium, potassium, calcium, iron), vitamin D, iodine and polyunsaturated fatty acids.

The flavor of the sea lettuce reminds the taste of sorrel, with a small marine aromatic note. When cooked, it tastes similar to spinach.

It is rather strong when raw and needs to be minced or finely chopped. Cooked, its texture becomes soft and supple.

The sea lettuce branches must be rinced in cold water for one minute, or soaked in several changes of water to desalinate well. Drain them. The moistened sea lettuce will gain volume after some minutes.

The fresh sea lettuce is used raw, and finely chopped, in salads.

You can also cook it, for example, with spinach, cabbage, rice, pasta. The cooking needed to soften sea lettuce is short, about 3 to 5 minutes only.

It has great taste and a soft texture.

You can eat it after a brief boiling in soups, or as a side veggie dish. Also suitable in bread doughs, rissoles, pastas, quiches filling and casseroles, cold dishes, fish, vegetables and salad dressings.

Larger lettuce leaves can be used as papillote.

When minced, it can be sprinkled on every dish, on tomatoes and raw vegetables, sauces and omelettes.

To maintain its natural properties, sea lettuce must be kept away from light and moisture.

After rehydration, it increases its weight by five times.

2 grams per person are enough.

100% natural product.

Dehydration made at low temperature and at a humidity percentage of 12%.

Analyses are performed by a certified laboratory.

Once opened, be sure to seal the package to prevent the entry of air.

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