Great in Salads Snacks Soups Stirfries

Basic Prep

Our wild Alaria comes to you without processing or washing out any of its mineral richness. Please check for occasional tiny hidden pebbles or shells in the fronds. Some plants may be partially covered with a white powder of natural salts and sugars that precipitate from their cells during storage. To minimize seal unused plants in this ziplock out of sunlight heat or moisture.

Alaria is at its best cooked but the thin edges of the frond will be tender before the central midrib. To reduce cooking time (usually 20 min.) cut out these midrib altogether or cook them separately. Or pressure cook the whole plant for 5-6 min. Pre-soaking for 1-12 hrs. or pre-roasting for 3 min. at 300 will also reduce usual cooking time by 5-10 min.

Alaria in Soups

• A mild smooth taste that compliments most grain bean or broth-based soups.
• Turns a delicate green color when cooked.
• Soft textured frond crunch of midrib adds variety.
• Add 5 inch strip whole or chopped per qt. of liquid.
• Cooks in about 20 min. See basic prep for quicker cooking.
• May be substituted for Japanese Wakame but needs a little more cooking time.