 | |
| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |
| Mushrooms and Fungi |
|
|
This is the description page for Oarweed (Laminaria digitata) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Oarweed.  Oarweed, Laminaria digitata, (also known as Common Kelp, Tangle and Kombu) is a brown alga (and a member of the Laminariaceae family [kelp]) that represents one of 15 species commonly referred to as 'kelp' but is by far the most common form in the North Atlantic. It grows grows profusely in the upper sublittoral zone in sheltered or moderately exposed sites and individuals exposed at low tide flop over on the substratum. It is very common in the lower intertidal and shallow subtidal growing on rock and often forms extensive meadows in low water. In terms of relatives, it is closely related to the five species (Saccharina latissima, Saccharina japonica, Laminaria angustata, Laminaria longissima and Laminaria ochotensis )typically harvested as 'Kombu' in Japan and is frequently harvested and sold as kombu in North America. Indeed, any recipe calling for Kombu can be made with this form of kelp. They are brown seaweeds, with elongated, branched, fronds that that can grow to 1.5m in length. Laminaria digitata are attached to anchor stones with a claw-like holdfast attached to a smooth, flexible stipe which divides to the finger-like laminate blades that radiate out like the fingers from the palm of the hand (hence the Latin name for this sea-weed). It can be distinguished from close relatives in that it tends to be dark in colour, (Laminaria hyperborea, which is very similar, is lighter in colour has a longer and thicker stipe which is circular) and has a stipe that is oval in cross-section and which is very flexible and does not snap easily when bent. As an edible seaweed it can be substituted in any Japanese recipe calling for 'kombu' and can be shredded and pickled as a condiment. It also dries well for later use. Like all edible kelps, Laminaria digitata is high in glutamic acid, which contributes to the flavour of 'umami' and aids with the mouth feel of foods making them more appetizing. In the past it used to be sold in Scotland as 'tangle' and was described as tasting of peanuts. This is one of the best species of seawed for making flour. Kombu (kelp) is a traditional Japanese additive to all kinds of bean-based stews. It is extremely useful in that it provides the umami flavour (making the dish more more-is) as well as speeding-up the cooking time by softening the beans and thickening the stew itself. To use, just add a few strips of dried kombu to the base of the pan, add the beans on top and cook as normal. A 12cm strip of kelp will be enough for a large pot of beans. The seaweed becomes translucent, tender and very tasty after extended boiling. Recipes Utilizing Oarweed Azuki Beans with Squash and Kombu |
Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods) it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place.
It is a sad fact that we have lost much of the knowledge we once had of the seasonal wild foods that we have on our own doorstep and which are not only safe to eat but which are also very tasty and fresh. This section of the site grew from the work I've done on the ancient recipes section of this site. After all, for our ancestors before farming wild foods were the only foods available. This guide therefor represents images lists and recipes for various wild foods you can gather and what you can do with them. For the most part the list contains edible plants. But I am beginning to add a new section on edible wild mushrooms and this part of the site will be expanding to include many other plants and species very soon. If you would like to know how to cook with these wild foods, then as well as having links to individual recipes on these pages you can also visit my Wild Food Recipes pages for many more (over 1000 and growing) recipe ideas.
| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |
| Mushrooms and Fungi | Mushrooms and Fungi |
If you're looking for a particular recipe, or a recipe using a particular ingredient or set of ingredients, why not try my recipe search facility. You can even use a combination of period and ingredient such as 'Elizabethan Lamb' or 'medieval eggs'.
Couldn't find what you were looking for? Search the web:
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation! |
A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
click here for the full story
printer version