Eden Kombu Sea Vegetable grows wild in the clean, cold northern waters where the choicest grades of kombu are bathed in steady Arctic currents. Eden selects only the tender central part of the plant that has the best flavour and texture. The fronds are hand harvested using long poles with knives attached to cut the kombu free from the ocean bottom. As the kombu floats to the surface it is gathered into boats and taken ashore. The fronds are washed, folded and naturally sun dried on the white sand beaches before cutting and packing.
Kombu can be soaked, chopped and simmered with carrots, onions, squash and other sweet vegetables. A small piece of kombu added to dried beans will help tenderize them as they cook.