New Kelp Venture Unites Experienced Trio
The spring day was cold, but the greenhouse Jamie Bassett was standing in felt cozy as he and Richard Curtiss picked dried kelp from lines strung from the ceiling.
“We’ve had a banner year,” Bassett said, popping a piece of crispy kale into his mouth. “They dried beautifully. It is very nice, crunchy, kind of tastes like umami.”
Some call umami the fifth taste after sweet, sour, bitter and salt. Bold, savory, it has driven the recent popularity of kelp. The bulk of the product comes from Asia, but it is increasingly grown in New England.
