Source: Mountain Rose Herbs
Standardized: Atlantic wakame
Other: babberlocks, bladder locks, edible fucus, kelp, winged kelp
Alaria esculenta (L.) Grev.
Plant Family: Alariaceae
This seaweed is sourced from the east coast of North America and is often called Atlantic wakame due to its similarities to the Pacific, Japanese wakame. Wakame is a seaweed that looks and tastes like a slippery spinach. Wakame can be used in the same ways as many other seaweeds including in soup and as an addition to green or fruit salads. When dried wakame is soaked in water it expands to at least 10 times its dried size.
The whole plant, dried and chopped
Place up to 1 oz (30 grams) of wakame in a large bowl or pan you have filled with water and allow to soak for 30 minutes. After the wakame has swollen to a much greater size, remove the seaweed from the soaking water and place on a cutting board with the stem facing you. Cut off the leaves