Already known to the ancient Celts, it prevented scurvy for sailors because it was rich in vitamin C. It also stands out for its proteins and exceptional potassium content. Reddish in colour, it gives colourful and striking salads and quick dishes, even without prior soaking. It is one of the most suitable for tasting the algae raw or in soups, for its delicate flavor and aroma
How can we consume it?
- Raw: Chop up and soak for 2 minutes, clean up any remaining shells and add to the salad.
- Cooked: For soups and quick dishes, just blanch or add at the end. Vegetables, oatmeal soup, noodles, couscous, tortilla, polenta, millet, quinoa.
