Sea lettuce

Description

Ulva sp. commonly known as sea lettuce, is a green alga of the Ulvaceae family that can grow up to 30 cm in length. This alga is true to its nickname sea lettuce with its wide and wrinkled blade (equivalent to a leaf for terrestrial plants) which varies in color from pure green to very pale green depending on the species.
Despite their soft texture and extreme thinness, Sea lettuce have a high content of elastic fibres which make them highly resistant to tearing.
Sea lettuce is harvested by hand in spring and autumn in Bretagne. In order to conserve the natural resource, it is cut at 2 cm from its base so that it may grow back faster.
Like wakame, sea spaghetti, nori and dulse, sea lettuce is one of the easiest algae to cook.

Organoleptic properties:
– Colour: green meadow more or less dark
– Texture: supple and chewy when raw, melting after cooking
– Taste: not very intense, taste similar to sorrel with a fresh iodine note

SHAPE: flakes
DOSAGE: 5 to 8 g / day

Nutritional intake

Iodine
Magnesium
Iron
Chromium
Molybdenum
Vitamin B12

Uses

Sea lettuce can be used :
• Raw to accompany salads, pasta, fish, and even in smoothies.
• Cooked, it develops a flavour similar to that of spinach (it can replace parsley).
• As an ingredient: its light taste and finesse allow it to be used in many savoury preparations (fresh cxheeses, spreads, purées, quiches, etc.), but also in sweet dishes (smoothies, biscuits) for its iodine note which brings freshness.