Storage: Store sea vegetables in their zip top bags or other air-tight containers in cool, dry cupboards.
Shelf Life: Dried sea vegetables will maintain their flavor for at least a year, but likely much longer.
Dulse: One of the many ways you can eat Dulse is to briefly soak it and add to omelettes, sandwiches, or salads. It also makes a great snack by itself.
Add kombu to pots of grain, soups or pasta. It can also be used in traditional Japanese dashi stock (Dashi Recipe).
Sea Palm: For a gourmet treat, cover ¼ oz sea palm with water, simmer for 5 minutes. Drain. Allow to cool. Peel sections of 1 grapefruit and toss with slices of 2 avocados. Add sea palm whole or in pieces. Sprinkle with sea salt or tamari. Sea Palm is also great toasted and eaten by itself, or crumbled into your favorite salads or rice dishes.
Try simmering and then marinating wakame with ginger, soy sauce, and rice syrup. Add to soups, or soak and add to stir-fries. Or, simply toast and sprinkle it on your favorite foods.