(Laminaria Digitata). The product is sprawling, hand-harvested at Traena and 100% traceable. Dried within 7 hours of harvest. Finger Kelp is a powerful and vital brown algae that thrives in the outer coastal areas where the flow and waves are large. Finger Kelp is harvested from early spring to mid-summer and can be used both fresh and dried. Finger Kelp is related to the Japanese Kombu and has the same application areas. It has a wonderfully deep aroma of sea and is a "must" in any kind of soup and broth. PREPARE: Soak Finger Kelp in cold water for 15 - 30 minutes. Rinse and allow to boil for low minutes for 30 minutes until soft and easy to chew. You can also put the seaweed directly into beans, lentils or soup. TIPS: Dried Finger Kelp can be used to cure fish and meat! Pack a salmon or cod loin in the dried finger and leave in the refrigerator for 12 hours. Then remove seaweed (it can be used as an ingredient in, for example, a fish stock). Then cut the fish into thin slices and serve with a Nordic seaweed salad.