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Oarweed is a great digestive aid, and if you add a piece to the water when soaking or cooking dried beans and lentils, it will reduce the overall cooking time, add flavour, and improve their digestibility. The thick, smooth and wide blades of oarweed are perfect for wrapping and steaming meat and fish.
Another notable adaptation is its impressive holdfast. This unique anchor-like structure attaches the Oarweed to a rocky substrate on the ocean floor. Its primary function is to help the seaweed withstand strong currents and wave action associated with its habitat.
Seaweed is the common name for countless species of marine plants and algae that grow in the ocean as well as in rivers, lakes, and other water bodies.
Medicinal Uses: As with other seaweeds, oarweed is an amazing source of minerals and micronutrients many of us lack with modern industrial food.
Gut health refers to the well-being of the digestive system, which is responsible for breaking down food, absorbing nutrients and eliminating waste from the body. It is home to trillions of microorganismsincluding bacteria, viruses and fungithat are collectively known as the gut microbiome.
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Oarweed, also known as Tangleweed, has been used by humans for centuries for fertiliser, food and as a source of chemicals.
Oarweed is a typical kelp seaweed, dark browny-green, with long fronds split into long fingers or ribbons.

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