Icelandic Kelp Laminaria hyperborea Icelandic Kelp is a good source of dietary requirements, high in potassium and iodine, which is necessary for the thyroid gland. It is also rich in calcium, magnesium, iron and trace elements, and contains protein, sugar and chrome, which is involved in maintaining a blood-sugar balance. The kelp is high in glutamic acid, which brings out the product's natural flavor. It is good to soak Icelandic kelp and then boil with beans as the glutamic acid works as a tenderizer. It also helps with digestion and reduces flatulence. The spice can be placed in a cheesecloth or tea filter. Icelandic kelp is a good flavour enhancer in all vegetable and meat soups, as well as in vegetable-, bean- and fish casseroles and when spicing homemade bread. Icelanders used several species of seaweed for food. Dulse (Palmaria palmate) was the most common and it is the only seaweed that is still generally harvested. Icelanders also consumed Irish moss (Chondrus crispus). Both Dulse and Irish moss were used throughout the year but in hard times or famine, other varieties like Dabberlocks (Alaria esculenta) and Icelandic kelp (Laminaria hyperborean) were used. Icelandic kelp was used in thick soups and bread. Kelp is the seaweed that is consumed in the biggest quantity in the world mostly in S-E Asia but it is known and used for food in the West. Its Japan name is "KOMBU" and under that name it is now sold in the West.
