Sea Spaghetti (HIMATHALIA ELONGATA) is a brown seaweed that grows on wave-beaten rocks in clean seas.
Its thalli reach up to two meters [6 ft.] in length, and ripen in the summer.
The leaf has the characteristic shape of thick spaghetti, and after rehydration it swells, becoming green and luscious, with a flavor reminiscent of fresh green beans. It grows in the Baltic Sea, the North Sea, and in the northeast Atlantic (from Scandinavia to Portugal).
It belongs to the Himanthaliaceae family, and is its only member.
Origin
WHY IT SHOULD BE EATEN
Like all kelp, Sea Spaghetti has a high content of minerals and trace elements.
In particular, it is rich in vitamin C, ideal for combating the feeling of exhaustion; and potassium, which is excellent against stress and fatigue.
It has a high content of calcium, important for the health of bones and teeth; and is rich in iodine, which it contains in large amounts.
It also has a high fiber content, which is important in promoting normal gastric and digestive functions.
Like all kelp, Sea Spaghetti has a high content of minerals and trace elements.
In particular, it is rich in vitamin C, ideal for combating the feeling of exhaustion; and potassium, which is excellent against stress and fatigue.
It has a high content of calcium, important for the health of bones and teeth; and is rich in iodine, which it contains in large amounts.
It also has a high fiber content, which is important in promoting normal gastric and digestive functions.
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