All seaweeds are amazing, nutrient-rich foods — among the most nutritious that nature provides — and arame is no exception. Rich in calcium, zinc, iron and iodine, arame is also a good source of cancer fighting compounds called lignans.
If you’re not accustomed to using seaweed yet, arame is a good one to get started. Its mild taste blends well with other flavors — steamed, sautéed, in soup or salads. The thin brown strands are quickly reconstituted by a five minute soak in water. Any longer than that, though, and you risk drawing out some of its wonderful nutrients. I hope you give sea vegetables a try as they are wonderful sources of nutrients, especially key minerals.
I use the soaking water to cook, but if you’re concerned about the “fishy” flavor, use fresh water and leave the seaweed water for the plants. They will be really happy!