Kombu/Kelp are big brown leafs looking like a big palm with long flat fingers. The stem is securely attached to the rocks with a strong holdfast. Thus, withstanding the strong currents of the Wild Atlantic Sea along Irish shores.
It is full of various minerals, vitamins, and trace elements. This seaweed has a thicker texture, so it is a perfect sea vegetable for adding to a slow-cooked dish such as pea or bean soup or a stew.
Kombu can be used to make dashi. Dashi is a soup stock that tastes of umami. Umami is often referred to as “the fifth taste” and enhances the flavours of the other ingredients.
Kombu also contains high levels of alginate and fucoidan. Ongoing research indicates that they stimulate the immune system, reduce inflammation, and support the removal of heavy metals from the body. Fucoidan is assumed to have antiviral properties, possibly support healing viral infections and shortening the length of the disease. Studies suggest that fucoidan supports gut health, promoting healthy gut bacteria, which can improve digestion and reduce gas.
Kombu is particularly rich in iodine. Iodine is an essential nutrient for maintaining thyroid function. Iodine deficiency can lead to endemic goiter or hypothyroidism. However excessive intake of iodine can have negative effects on health as well.
If you are suffering from thyroid disorder, consult your physician before consuming a bigger amount Kombu.
If necessary, the iodine content can be reduced by boiling or soaking in water for several hours and changing the water several times.