« back to encyclopedia search results
A seaweed related to kelp. Its fresh or dried leaves can be added to soups and stews, and it's particularly good when cooked with legumes. See'Kelp'; 'Legumes'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.