The wilderness of the Highlands
plays host to an unrivalled food larder,
seaweed can now be added to the list.
Name : Kelp (kombu)
Scientific name : Laminaria digitata, Laminaria hyperborea
Flavour : 1 -Mild
Culinary Notes : Rehydrates to a moss green colour, with a firm bite and umami flavour
Culinary Uses : Kelp is famously used to make the base for Asian dashi stock, but it is also fine-milled into a healthy seasoning that imparts a savoury umami flavour. It can even be shredded to make noodles.