Want To Eat Green For St. Patrick's Day? Do It The Irish Way — With Seaweed
Algae was long a part of Irish cuisine. Nutrient-rich, it helped some survive the Great Famine. Irish cooks reviving the practice say it's not just good for you – it's a zap of flavor from the sea.
Speak of the Emerald Isle, and you picture verdant rolling hillsides. But there's another green bounty — not just on Ireland's soil, but off its coast. We're talking about seaweed. And if some Irish have their way, it'll be making its way back onto plates.
OK, OK. We couldn't resist, but yes, not all seaweed is green. The algae (yep, it's algae) is divided into red, green and brown varieties — all of which grow in Irish waters. As is perhaps unsurprising in a land with such a high), also known as dillisk or , were a nutrient-rich supplement for early diets, and Irish moss (or , thickened milk into pudding. But the practice gradually declined.
