| Irish Moss |
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Chondrus crispus
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Not a moss at all, but rather a seaweed found along coasts throughout the Northern hemisphere. It is the source of the thickener carrageenan, added to many processed foods including yogurt, pudding and ice cream. In Japan it is commonly added to foods such as sashimi and soup. Dried minced pieces softened in broth are pleasantly salt to the taste. Folk medicine in Ireland used it boiled in milk or water, where the thickening agent becomes a soothing and effective treatment for sore throat, colds and coughs.
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