1. Soak in water and stir.

2. Change the water 3 times in order to eliminate the sea salt.

3. Put in a pan with boiling water.
Bear in mind that boiling time will vary for every species, as shown next:
Wakame: 15-20 minutes
Sea Spagheti: 15 minutes
Kombu: 35-40 minutes
Sweet Kombu: 5 minutes
Irish Moss: 30 minutes
Nori: 5 minutes
Sea Lettuce: 5 minutes

4. Drain well.
Set the boiling water aside and use it to make and flavour soups and broths.