Storage: Wakame is light sensitive and may lighten in colour if exposed to sunlight for extended periods of time.  Store in a cool, dry place away from direct sunlight.  Seaweeds are hygroscopic, meaning they absorb moisture from the air, so seal securely once opened.

Uses: Wakame works well in salads, stir fries or soups, as well as many other dishes – just think of it as another green vegetable.  Once rehydrated, use can use the leaves to wrap food parcels or add to your vegetables and salad dishes. Chop dry leaves onto food as a seasoning or garnish.

Directions: Wakame re-hydrates very quickly, requiring only a minute or two soaking time, or you can chop it directly into your food whilst cooking and allow the steam to rehydrate the seaweed.  Re-hydrate your wakame in tepid water  – the leaves will expand significantly so start with a conservative amount and increase as desired.  Use the water you rehydrated the wakame in to water your house plants or for a DIY facial as it’s full of nutrients and minerals – your skin will thank you for it!