Seaweed is already eaten in some Japanese products, such as maki. It can be found on the shelves of organic stores and some supermarkets. They are dried, to be rehydrated or sometimes fresh: spirulina, chlorella, sea lettuce or royal kombu.
You can also pick them up yourself, none are toxic in France. But it is better to be guided by professionals to recognize one of the 20 authorized varieties. Several associations organize collections, such as Permaculture Oléron. Its administrator, Xavier Lepage, defends the nutritional value of seaweed: “They have fairly easily assimilated carbohydrates. They are anti-tumor, very powerful antioxidants, antiseptics and they regulate cholesterol.”
Their powerful antioxidant power comes from different vitamins. They are rich in fiber and minerals, and are therefore excellent for health. Eaten fresh, they retain more nutrients and can accompany your fish. Dried, they are incorporated into butter, sprinkled over pasta or sprinkled over raw vegetables.
The greatest chefs also appropriate them, for their ability to serve as a binder. Researcher Raphaël Haumont directs the French Center for Culinary Innovation at the University of Orsay: “They are natural binders. They have proteins and sugars that have properties as viscous, sticky, elastic or plastic as additives viewed askance today.”
The seaweed was already consumed more than 2000 years ago, in Europe, Chile, or North America. Other outlets are now being studied: for gardening, animal feed, and even the heating of buildings.