Kelp (Thallus, curled and folded into clumps, black-brownish green, with white frost on the surface, relatively thin in texture)

[Naming]

Kelp

 [Source]

Classified as a medium grade herb in the Bielu

 [Frequency of Use]

C

 [Botanical Origin]

Dried thallus of Laminaria species, such as Laminaria japonica Aresch. (from the Laminariaceae family), or Ecklonia kurome Okam. (from the Alariaceae family).

 [Characteristics]

Dried thallus, curled and wrinkled into irregular clumps. The whole thing is black in color with a white frost on the surface, and the texture is relatively thin. When softened with water, it expands into a flat leaf shape, 15-26 cm in length and width, and about 1.5 mm thick. Deeply divided into feather-like lobes on both sides, the lobes are long and tongue-shaped with small teeth on the edges. The texture is soft and smooth, and it can be peeled into two layers by hand. It has a fishy smell and a salty taste.

 [Identification]

The best quality kelp is large, uniform, thick, blue-green in color, and free of impurities.

 [Category]

Fungi and Algae