The trees of the sea! Gaint Kelp or Macrocystis pyrifera, provides many ecosystem services and is also a delicous sea vegitable.
Dry kelp is amazingly versatile, and can be used dry or rehydrated. Keep in mind it is quite salty!
Fry or bake kelp leaves in a little oil for a salty crunchy snack.
Re-hydrate by boiling in water for 20 minutes. Keep the water for a savory broth, or base for soups, sauces and gravies. Then use the re-hydrated kelp as you would a vegetable, in stir fries, rice dishes and noodle bowls.
When pre-soaking dried grains and legumes, add a few pieces for more flavor, minerals and digestibility.