One of many nutritionally rich plants that grow in the sea, such as kelp, dulse, alaria, nori, and laver.
Seaweeds, found in various forms across the globe, serve as a valuable food source, particularly in regions like Iceland and other countries where fresh vegetables are scarce during winter. They offer a significant contribution to the diet due to their rich mineral content. Varieties such as dulse, laver, sloke, and rock weed are consumed either in their natural state or incorporated into culinary preparations. Alginates, a type of seaweed, can even substitute for gelatin, providing a gelling agent for jellies and creams. Sea oxeye and sea sandwort, on the other hand, are commonly pickled or salted, reminiscent of sauerkraut. Additionally, certain types like tangle stem are burned to produce kelp, a valuable source of iodine.