Sugar Kelp: Handling and Recipes

Upon receipt, refrigerate. We suggest using kelp within 7 days of harvest for best quality. After seven days, you can freeze, blanch, or dry your kelp.
Blanching: Drop into boiling water for 5 seconds, remove and drop into ice bath. Strain and use, freeze, or dry.
Drying: Arrange fresh/raw or blanched kelp blades on a cookie sheet. Place sheet into preheated 200 degree oven for 55 minutes.
Freezing: Kelp handles freezing and thawing very well. Tip: Get as much air out of the package as possible before freezing.

As a spice, add sugar kelp to meats & vegetables, into soups & sauces for flavor complexity and invigorating nutrients.
As a feature of the dish, use blanched sugar kelp as you would traditional land-grown greens like spinach, kale, collards.
In cocktails, add sugar kelp to bring savory background flavor. Try a dirty martini using muddled sugar kelp in place of olives!
In smoothies, add sugar kelp for all the invigorating nutritional benefits to start your day.