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Sugar kelp is a mild, subtly sweet sea vegetable made from Saccharina latissima, a large brown alga of the order Laminariales that grows along the cold North Atlantic and Arctic coasts. Named for the sweet-tasting sugar alcohol that blooms as a white dust on the dried blade, it is now widely farmed for food and prized as a gentler, sweeter Atlantic cousin of Japanese kombu.
What to look for, from bone-dry, bloomed, snaps clean to damp, limp, bleached or fouled.