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In Europe, duckweed has been recognized as a superfood, allowing it to be consumed, and this discovery could change approaches to nutrition and agriculture.
Duckweed is a small aquatic plant that is often thought of as food for waterfowl, but it is actually extremely nutritious. It is about 40% protein, 35% carbohydrates and a significant amount of minerals, making it a great addition to your usual vegetables. The use of duckweed has deep roots in Asian cultures, particularly in Thailand, where it is used in traditional cuisine. However, in the West, this product was until recently considered only as a raw material for biofuels.
A study conducted by a group of scientists from the Netherlands led by Dr. Ingrid van der Meer has proven the nutritional value of duckweed. This plant has significant agronomic advantages, as it grows quickly, does not require arable land, pesticides and fertilizers. It reproduces very quickly: each bush divides every three days, which allows you to significantly increase the volume of its cultivation.
Duckweed can be a great substitute for traditional green vegetables. It is not only nutritious, but also delicious: according to tasting results, the taste of duckweed resembles spinach with a slight nutty aftertaste, without unpleasant odors or bitterness. It can be consumed both fresh and subjected to minimal heat treatment, for example, stewing. Most people who have tried dishes with duckweed rated it positively.
However, despite this success, duckweed is not yet available in supermarkets. In order for the product to become available to the mass market, food manufacturers need to include it in their products. Scientists are convinced that duckweed, which has long been a traditional food in Asia, has the potential to become an important part of the diet of consumers in the Western world.
