Sugar kelp has easily recognisable rippled edges and an alligator-like texture, and rapidly grows up to four metres in length. Sugar kelp produces a natural sugar called mannitol. When combined with the kelp’s natural saltiness, it creates a wonderful umami-flavour.
The whole leaf can be used to wrap and steam vegetables and meats, and can also be used on its own as a wok or salad vegetable. Even simpler, just soak and simmer to make a hearty broth! Its natural salty sweetness is also a great addition to desserts.