Oarweed is smooth, leathery and a little tougher than Sugar Kelp. It is golden-brown in colour and has a broad leaf that splits into digits or fingerlike strips. Generally 1-2 metres in length with 5-20 ‘fingers’.
It is heartier than Sugar Kelp, with a thicker blade and a salty, mineral flavor. High in iodine.
Soak for 20min. Oarweed can be cooked and used like any vegetable, or used to wrap or steam other foods. Makes a good “vegetarian soup bone” for nutritional, hearty broths that provide that unique umami flavour (similar to the Japanese kelp, used to make dashi). It also helps digestion when added to the water to soak/cook dried beans.
Recipes with Oarweed