You might think you need to live in a Yellow Submarine to have easy access to a kitchen garden full of sea vegetables. The goods news is you don't have to grow gills to increase your intake of these super foods. A trip to your local health store or even the Asian foods isle of your local supermarket will have many choices made available to you (and if they don't, be sure to ask why not!).

For hundreds maybe thousands of years, sea vegetables have been eaten in Asian cultures to both prevent and treat cancer (sea vegetables are some of the most powerful cancer fighting vegetables in the world). These powerful vegetables are an excellent source of essential vitamins and minerals that help to boost your immunity, improve digestion and assimilation of nutrients, assist weight management, enhance mental energy and help protect us from a host of diseases. Let's look at how to deal with these strange looking foods from the deep. The key is to experiment. Do not be put off by any misjudged preconceptions. The more you eat, the more acquired your taste will become.

AGAR-AGAR

This clear, jelly-like sea vegetable is sold dried and used as a vegetarian gelling agent. It has a neutral flavour therefore can be used in both sweet & savoury dishes. It is a good source of calcium & iron, benefits the liver, reduces inflammatory conditions, promotes digestion and eliminates toxic waste from being stored in your body.

HIJIKI

This seaweed resembles black angel hair pasta and has a particularly strong "taste of the sea". It should be soaked for 10-15 minutes to dilute its briny flavour, drained, and then simmered again until tender. Add to salads and vegetables, or for the adventurous, try drizzling it with sesame oil and serving as a side dish. It is rich in iron, iodine, calcium, niacin and vitamin B2. It helps to grow strong bones and teeth and revitalizes dull hair, skin and nails.

DULSE

Dried dulse has deep red, wrinkled leaves which you can eat straight from the packet (if you find it too salty rinse it first). Snip it into soups, stews and pasta dishes. It is rich in iron, vitamin A, B2, B6, B12, E and the minerals calcium, magnesium, phosphorous, potassium and manganese. It improves digestion and assists in damaged tissue repair which can bring relief to people suffering arthritis or osteoporosis.

KOMBU (ALSO KNOW AS KELP)

This seaweed is a great flavour enhancer and food tenderizer. Add to soups and stews as a replacement for salt. Kombu contains a rich supply of nutrients which are believed to help conditions including (though no limited to) high blood pressure, arthritis, goiter (a thyroid condition) and anemia.

NORI

The most familiar of all, these paper thin, dried green sheets are most favorably used to wrap around sushi, but can also be shredded and used as a garnish on soups and salads. Nori contains 48% protein, beta carotene, vitamin B1, B2, B3, B12, C and D, a broad range of minerals including calcium, iron, phosphorous and iodine. It is rich in fibre and very low in fat.

ALARIA/WAKAME

Traditionally used in miso soup, it has anti-cancer properties, nourishes the female reproductive organs and can reduce bad cholesterol levels by purifying your blood.

Vegan Friendly

If you are a strict vegetarian, or vegan (the definition of a vegetarian who omits meat, meat products, dairy products and eggs from their diet), the addition of sea vegetables is an excellent way of ensuring you are getting enough vitamin B12 (found most commonly in meat) and protein. If you suffer a deficiency from this nutrient you can experience fatigue, memory loss, even nerve damage, which can result in tingling in the hands and feet. Vegans are those most at risk of a vitamin B12 deficiency due to the lack of meat in their diet.

Too Much Of A Good Thing

Sea vegetables contain an array of healing nutrients, but on the flip side they also contain a few which in excessive amounts, can be dangerous.

IODINE. Your body needs small doses of iodine for processing protein and carbohydrates. The thyroid gland requires iodine to regulate growth and development. You only need about 150 micrograms a day. In excessive amounts (more than 1000 micrograms per day) too much may cause a sluggish thyroid. If you are allergic to shellfish you probably suffer a severe intolerance to iodine. You should take this into consideration before consuming sea vegetables.

SODIUM. Too much salt is responsible for high blood pressure. Rinsing sea vegetables before eating can reduce sodium levels by 10-20% and this can be increased to 50-70% by soaking them in water.

The important thing is you must experiment. Do not be put off by any misjudged preconceptions about sea vegetables. The more you eat, the more acquired your taste will become. Give them a chance and you may even start to enjoy their unique taste and feel better for it too. Enjoy!