Our organic kombu seaweed is grown in Irish waters. I guess the producers – we buy in bulk – will want to use sustainable harvesting practices. Many lowtide marine practices base themselves around a sustainable harvest, else we wouldn’t have food in the future…
It’s been said that when the tide is out, the table is set. It’s like that for harvesting organic kombu seaweed (though, why is it associated with weeds.!?), that it is harvested from rocks when the tide is low.
Chop and soak our kombu in warm water for ten minutes, just enough to cover the seaweed, then add to stir-fries or the last ten minute cook of a soup or stew. I love putting them with my bean dishes.
Here’s a trustworthy link to why iodine is so important, especially to the demographic of people most prone to iodine deficiency: our vegan community.
Kombu is kelp, and have you ever since a kelp forest? It’s the underwater equivalent of a terrestrial forest. The environment has an amazing diversity of species. They also capture a lot of carbon, vital for the healthy functioning of our planet.
Like plants, kelp depends on sunlight for survival. This means that they will only grow in shallow water where sunlight can reach the seabed – from the low tide mark down to 45m if the water is clear.
Kelp forests grow on hard, rocky surfaces where they can tangle their root-like holdfasts around the stone.
The leaf-like fronds contain air-filled bladders that help the kelp stalks float upright in the water, giving kelp beds the drifting appearance of an underwater forest.