Sea spaghetti

Himanthalia elongata

seaweed

Long flat strips of an Atlantic brown seaweed, crunchy like green beans; blanched, in salads or pan-fried. They provide iodine, fucoxanthin and seaweed polysaccharides.

Origin

Atlantic coasts (Brittany)

Season (United States)

all year round

Preparation

Fresh or in brine, the strips are rinsed then blanched for two minutes to remove the salt; in salads, or pan-fried like green beans. Dried, they are first rehydrated for about twenty minutes.

Molecules

Seaweed polysaccharides · Fucoxanthin · Iodine

Did you know?

Its name, Himanthalia, comes from the Greek for “strap”; every spring, a little 4 cm cup attached to the rock sends out two long flat strips.