According to professor and marine scientist, Robert Orth, “seagrass has been used as insulation for houses, roofing material and even for packing seafood, but never cultivated as food.”
That may change thanks to a pilot project in Spain launched by award-winning chef Angel Leon, who is “on a mission to recast the common eelgrass as a potential superfood, albeit one whose singular lifecycle could have far-reaching consequences. “In a world that is three-quarters water, it could fundamentally transform how we see oceans,” says León. “This could be the beginning of a new concept of understanding the sea as a garden.”
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