Kombu

This tall, leafy plant grows from the sea floor in shallow water. The dark olive green leaves may reach lengths of three feet or so, and their width ranges from 2 to 13 inches. In Japan, kelp is harvested between July and September and dried in the sun. Used as a food since the beginning of Japanese civilization, kelp provides important minerals, including iodine, vitamins, protein, and dietary fiber.

Recent scientific studies show that kelp also contains chemicals that can fight against high cholesterol, high blood pressure, and even some forms of cancer. To extract these constituents, soak kelp in a small amount of water overnight. The next day you will find that the water has developed a somewhat slimy texture. This liquid contains beneficial chemicals that lower blood pressure and the risk of certain diseases. According to Japanese folk medicine, people suffering from high blood pressure should drink a little kelp water every day. This liquid is also effective against constipation.