Sea Grapes

Nori,Sea alsoGrapes known as Laver, isare a greenish-redgreenish algae that grows in sea water. It is widely used in Asian cuisineIndian and anAsian important ingredient in sushi.cuisines. They grow naturally in in shallow  waters off the coast of Japan, parts of Asia,Asia and AtlanticPacific Irish Sea.Ocean. It is cultivated off the sea coast.coast in most countries. Sea Grapes can grow up to 15 meters in height.

NoriSea isGrapes are rich inin Vitamin A, Vitamin E, Vitamin K, Vitamin B2, Folate, Sodium, Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium,Iron, Copper, Iodine and Zinc. Nori is calcium rich and contains up to 10 times more calcium than milk. It is also rich in Vitamin A, Vitamin B, Vitamin C, Vitamin D, Vitamin E and Vitamin K, niacin, folic acid and taurine.

Biotin.
 

Cultivating and Harvesting

KombuSea Grapes needs sea water and sunlight. Large scale and commercial cultivation of this seaweed is followed in parts of Asia, Europe and the Americas along the sea coast.  They also grow naturally in abundance along these coastlines. Harvesters generally harvest them from their natural habitat. The best time to harvest is at low tide. Harvesters wade into the shallow waters and cut the sea weed.

Harvesting is done using using scissors or garden clippers. Pulling of the seaweed from the base is not recommended. Harvesters cut off only about half the size of the seaweed. This allows Dulse to grow back. 

Usually,  after a big storm, piles of fresh seaweed are washed ashore. Harvesters collect these and use them for food.

 

Consuming and Storing NOriSea Grapes

NoriSea hasGrapes have a rubberysalty texture.taste. ItThey can be eaten raw. It is normally dried or roasted and packed for commercial uses. It is mostly mostly added to vegetables, soups, stocks, grains, beans, or stew dishes. It can also be pickled or deep-fried.