Mendocino Coast Kombu
Firm blue-black blades and sumptuous flavor of the kelp family. Our native California Kombu (Laminaria dentigera) may be used interchangeably with the Japanese variety as a healthful and flavorful addition to soup stocks, vegetable dishes, pickles and condiments. Don't forget that of all the marine alga, Kombu isolates heavy metals and radioactive substances in the body for elimination and contains the amino acid Laminin, which effectively combats hypertension and high blood pressure. It is also a rich source of protein and B vitamins.
At low tide, the arching stems of the rich brown Kombu plants hover above the water's edge, the flat shiny blades immersing themselves in the swirling currents. Each blade is trimmed by hand 2-3 inches above the stipe to ensure the continued growth of our Kombu, and then individually hung to be sun-dried in the redwood hills-turned every hour until dry. Everything is left unrinsed to let the salt-water minerals act as a natural preservative.
Exceptionally rich in nutrients including protein, vitamins, high in iron, iodine, zinc, essential elements and trace minerals. Excellent base (“Kombu Dashi”) for soups and sauces. Makes a fine pickle (“Shio Kombu”). Restorative and refreshing, mineral-rich Kombu has been shown to eliminate heavy metals and radiation from our bodies.
Care: To preserve seaweed for a year or more, store in a sealed container.
kombu (laminaria dentigera)