— Idhuna Pastoor

So yes, I receive us otherwise known as C lettuce UVA lectuca, I believe is it's Latin name Is typically used as a source of carrageenan, which is a thickening agent. There is a the only dish that I know of that uses. It is a dish called blancmange, which is a traditional Irish thickened cream dessert where the cream is sweetened and then thickened by simmering it with the the Irish moss to draw out that caraginian and then chilled and set into a dessert much like panna cotta would be sort of like a vegetarian Creme Brule as well not vegan certainly, but you could do this with a nut milk as well to make it vegan. Otherwise, I tend to just incorporate it when fresh because I can I can get it. Just off the off the docks down here and off the Rocks just by my house. And I also saute it into vegetables adding it in just the very very end. You can add it into salads because it has this very leafy flowy an answer to it. It actually integrates pretty well into salads like leafy greens. So I would try that it is a great thickening agent. And so there you go. When dry I know that it can get really really potent and flavor though. So just be careful of how much you use there.