Due to their high nutrition content and their salty taste, Saccharina latissima is not only one of the most popular kelps used as food, it is also used as a special Chinese herbal medicine.

I chose to investigate Saccharina latissima because I have always been interested in cuisine made by seaweeds. I attached some kelp cuisine links in the "special" section.

In this figure, the holdfast of Saccharina latissima attaches to the barnacle shell, providing a perfect example of how they stabilize themselves.