'Marine Grain'

Innovative Spanish chef, Angel Leon, is advocating harvesting the tiny, green grains at the base of Eel grass, to use in cooking (https://www.theguardian.com/environment/2021/apr/09/sea-rice-eelgrass-marine-grain-chef-angel-leon-marsh-climate-crisis). Leon's 'marine grain' is gluten-free, rich in omega 6- and 9-fatty acids and has 50% more protein than rice grains. Tests, by the chef, confirms it has potential in a variety of dishes. 'Marine grain' can be harvested after encouraging the formation of marine gardens (Eel grass has been decimated in a number of coastal areas). This marine grass has a yield of about 3.5 tonnes per hectare. This is less than rice but the marine plant requires no fertiliser or attention (so the crop is 'free'). Eel grass meadows also encourage many other organisms and help create healthy ecosystems. Even better, Eel grass captures carbon 35 times faster than a tropical rainforest. There seem to be many good reasons, for encouraging the use of 'marine grains'.