Our wild Kelp comes to you without processing or washing out any of its mineral richness. Please check for occasional tiny hidden pebbles or shells in the fronds. Some plants may be partially covered with a white powder of natural salts and sugars that precipitate from their cells during storage. Don't worry, this is normal, as are occasional spots on the fringes of more mature fronds. Keep unused Kelp in this ziplock out of extreme light, heat or moisture. Here are a few tips: Kelp expands about 40% in liquid and will absorb up to five times its weight. Uncooked Kelp is chewy until soaked or marinated. To fully tenderize, simmer 15-20 min., pressure cook 5 min., roast 3-4 min. at 300°, or pan fry 4-5 min. until crisp.

Kelp in Soups or Beans:

• Natural glutamates in Kelp will enhance flavors and tenderize high-protein foods like beans.
• Replace chicken or beef stock with Kelp stock.
• Simmer a strip per qt. of liquid, at least 10 min. and remove if desired. No need to add salt.
• Leave Kelp in for richer broth, or remove, chop and reintroduce as part of your soup or beans.

Kelp in Salads:

• Contributes broad mineral nutrition to your greens.
• Tenderize Kelp by soaking (1 hr.), marinating (1-24 hrs.), blanching, roasting or panfrying (see basic prep).
• Chop or crumble into bite-sized pieces, toss in salad.
• Add dry Kelp to any pickle recipe for a sea treat.

Kelp as a Snack or Garnish:

• Tear, cut or snip kelp to bite-sized pieces: Roast at 300° for 3-5 min.
• Dry-roast in skillet on low until crisp or press into well-oiled medium skillet until crisp.
• Sprinkle these "chips" on salads, grains, pasta or into your mouth!