Atlantic Kombu (Laminaria digitata) is one of the species of seaweed who I routinely add to the pot when I make soup stock. I value the wide array of minerals and vitamins and the brininess that this ocean-growing entity lends to my meals. And I love her shape. The strong stalk of this algae connects to a central region from which numerous streamer-like straps radiate. These projections set Atlantic Kombu apart from other edible Kelps (Laminaria spp.) growing offshore of New England.