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    Sea Vegetables Fruits and Vegetables Cooking













Sea Vegetables Fruits and Vegetables Cooking


Sea vegetables are edible plants, primarily seaweeds, that grow in or near the ocean. They have been harvested and eaten in Asian countries and other coastal areas for centuries. They have naturally high concentrations of nutrients, particularly minerals. Some sea vegetables are known by a variety of names: Hiziki - hijiki Irish moss - carrageen moss Kombu - kelp, konbu, oarweed, sea cabbage, sea tangle Nori - laver, purple laver, purple seaweed Samphire - glasswort, marsh samphire, passe-pierre, pousse-pied, pousse-pierre, rock samphire, salicornia, sea asparagus, sea bean, sea green bean, sea fennel, sea pickle Wakame - Alaria is often sold as wakame in the U.S. Recipe substitutions: Arame - dulse, hiziki, kombu, wakame Dulse - arame, hiziki, sea lettuce, wakame Hiziki - arame, dulse Sea lettuce - dulse, wakame Wakame - alaria, arame, dulse, sea lettuce

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