Organic Sea Spaghetti
Latin name: Himanthalia elongata.
Season of Harvesting: Late Spring to Early Winter.
High in vitamins, minerals and tannins, this seaweed is highly recommended in healthy diets.
Young crops of Sea spaghetti are very thin and tender and the look is very similar to the famous Japanese seaweeds Hijiki and Arame.
The best way to use them is the following: rinse the wished amount of seaweed in fresh water, then boil it in water with a few drops of balsamic vinegar. Strain them, chop them and add to salad dishes.
The taste of this seaweed is very acceptable, being exempt of any fishy flavour.