Kombu is a very powerful and useful sea vegetable which can be added to almost anything that is boiled. Kombu is commonly used in Japanese cooking where it accounts for that famous savoury "fifth" flavour, umami.  It is extremely good for you and is often made into teas and cordials such as Kombucha.

Cooking and eating kombu
Once boiled, kombu can be cut in this strips and used in a wide variety of vegetable dishes. Mix with rice or noodles, or to miso or other clear soups. It can also be stir-fried and has fantastic jelling properties)