Re-hydrate in warm water for 30 minutes. Keep the water for a savory broth, or base for soups, sauces and gravies.  Blanch in boiling water and then ice water for one minute each to make it more tender and bright green.Then chop and use the re-hydrated rockweed as you would a vegetable in salads, stir fries, rice dishes and noodle bowls. 


Place a few dry pieces in soaking water for dry grains and legumes to add flavor, minerals and digestibility.

Golden Rockweed