also known as- laminaria japonica,konbu

introduction
kombu is a well-known dark, green, long thick sea vegetablefrom the kelp family. used fre in japanese cooking, it is anessential ingredient of dashi, and as a flavorful stock for soupsand stews. can also be sprinkled and crushed in practically anydish which requires a salty taste.

constituents
more than other seaweeds, kombuis a rich source of glutamates, notably monosodium glutamate (msg),the chemical that lends its distinctive flavor todashi.

parts used
entire plant, dried.

typical preparations
you can find kombu in 5 to6-inch (12 to 15 cm) dried pieces from online purveyors of naturalherbs and alsoin health food stores and japanese groceries. in thespecialty shop you will find nalto kombu (shredded kombu for ), tororo kombu (shaved kombu in vinegar re little orno cooking), shio-kombu (boiled kombu flavored with soy sauce),kombu-zuke (lightly pickled kombu), and kombu-ko (powdered kombuthat can be sprinkled on food or used in drinks).

summary
not only rich in flavor by virtue of natural msg,kombu also provides healing and soothing mucilages that coat thelower digestion tract relieving peri-anal inflammation, colitis,and constipation.

precautions
use with caution if you are sensitive to msg. if you havehyperthyroidism, limit use to once a week. also known as-laminaria digitata and ascophyllum nodosum, sea vegetable,sea-weed, sea frond and atlantic seaweed.

introduction
kelp is an underwaterplant with a majestic form, deep green color and a high nutritionalyield. commonly referred to as "seaweed" this botanical beauty isnot from the common "seaweed" but rather a different classificationof plant entirely. care and importance should be taken whenconsuming kelp and one should know its origin. many of the world"soceans are suffering from pollution, so it is best to use a kelpproduct from clean, pristine and protected ocean. hawaii, iceland,canada, and the north west united states are all choice locationsfor kelp products. kelp is a great source of nutrients andcan be added easily to any diet from both the digitata and nodosumvarieties.

constituents
iodine, calcium, iron, potassium, vitamin b1, b2, b12 andpolysaccharides

parts used
powdered or granulated whole kelp plant, which has been sun dried,cleaned and processed.

typical preparations
powdered kelp can be easily included in practically every dish. youmay sprinkle it on entrees, soups, salads, and it makes a marvelousdrink in the form of a "green smoothie". also adds well in teas andin iced drinks. encapsulated kelp is also available as well as theliquid extract from the fresh plant.

summary
japanese studies have shown that the high iodine value in kelpassists with healthy thyroid function and these results have beenoverwhelmingly supportive in it being an effective treatment forhypothyroidism. preliminary tests are showing that it may beeffective in the supplemental treatment of tumors, however to datethese reports have not been validated.

precautions
while kelp may be used liberally, overuse is not recommendedbecause of the danger of triggeringhyperthyroidism.

generalanalysis (usda average)
crude protein-8.5%
crude fiber- 4.0%
fat-2.0%
carbohydrates- 47.5%
calcium-2.1%
sodium- 4.0%
potassium- 2.7%