Kelp

Also giant sea kelp, haidai, horsetail kelp, kombu. 1. long-fronded, edible brown seaweed. The two most important types are Alaria esculenta and Laminariaceae. Alaria esculenta (found along cold-water shorelines from New England to Iceland to the Faroes) is used to make candies, jellies and puddings; the ribs, fresh or marinated, are used in salads. The Laminariaceae family of giant sea kelp found in the Pacific is harvested by the Chinese (who call it haidai) and the Japanese (who call it kombu). It is used dried, fresh or marinated, and cooked in stir-fries, soups and stews.

A Buddhist monk is credited with starting the cultivation of kelp off the coast of Japan in the early 1700s. From there to Russia, giant sea kelp, which can grow up to 100 feet (30 m) long, is now farmed along the shoreline on floating rafts and on reefs, where it grows during the winter months. Such a strong market exists that some North American jurisdictions, such as British Columbia, are studying the viability of commercial cultivation as well. Kelp is rich in vitamin C. 2. the ash obtained by burning the kelp, traditionally used to make iodine and potash. See also kombu.

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