Seaweed is a simple and yet fascinating plant that is a treasure chest of natural chemicals and beneficial ingredients not available from land vegetables. Seaweed draws from the sea an incomparable wealth of mineral elements, macro elements, vitamins (A,B,C,D,E,K, folic acid) and trace elements like iodine. Seaweed has many uses – we use fucus vesiculousus it in our bread to replace some salt and to add nutrients. We also sell culinary seaweed, seaweed salt and seaweed seaweed for bathing.
Organic Irish hand harvested Seaveg Salad, suitable for Vegans. A mix of 5 dried seaweeds: Dilisk, Wakame, Sugar Kelp, Nori, Sea Lettuce in variable quatities depending on seasonal crops.
Hebridean Seaweed 50:50 Cornish Sea Salt.
Half the salt, twice the flavour! A unique combination of seaweed, sustainably harvested off the Outer Hebrides and sea salt from the Lizard Peninsula in Cornwall. Certified organic by the Soil Association.
This 50/50 mix of Ascophyllum nodosum wrack seaweed and unrefined salt provides a healthy condiment. No other natural food has such a complete balance of minerals, trace elements and micro nutrients.
Fucus Vesiculosus (Bladder Wrack) Sprinkle Pot 70g.
Just sprinkle it on your food - hot or cold. The easy way to add this amazing seaweed to your daily diet.
DILLISK (Palmaria palmata) 35g Sprinkle Pot.
Just sprinkle it on your food - hot or cold. It goes with anything you would put salt on.
Excellent source of Iodine, Potassium & Manganese
Dillisk (Palmaria palmata)
Wild hand harvested Irish seaweed, also referred to as Vegan bacon. Dillisk is a versatile seaweed. Eat it straight from the packet as a snack, add to salads and soups, add to fish and meat dishes raw or toasted. It is a tasty condiment when finely chopped for pasta or pizza.
For recipe ideas we recommend Prannie Rhatigan's Irish Seaweed Kitchen.
Kombu (Laminaria digita) 50g pack
One of the most important seaweeds in Japanese cuisine, kombu is versatile and delicious. Kombu is rich in umami the fifth human taste – which subtly enhances other ingredients. Kombu is located in the extreme lower part of the shore; because the plant is so large the holdfast is very large and is securely attached to rocks. It can be sustainably harvested during low spring tides all year round.
To rehydrate: Soak in cold water for up to 10 mins. Use the soaking water
to flavour dishes.
Salted: Wash salt off thoroughly before use.
Fresh: Rinse gently before use
Can be used dry (wipe gently before use), fresh (or rehydrated) or cooked simmer for up to 40mins.
Pickling: Adding fresh or dried kombu to vegetables while pickling them gives a pleasant depth and savouriness to the finished dish. Pickled kombu can be used in tartare sauce.
Boil/steam: Serve as a side vegetable, add to stews, soups.
Bake: Wrap fish or chicken in fresh or rehydrated kombu and bake or steam for a rich succulent finish.
Fry: Stir-fry fresh or rehydrated kombu with beef, add to beef burgers or meatballs.
Atlantic Wakame (Undaria pinnarifida) 50g Pack
Another Japanese staple often found floating on a bowl of miso soup, wakame has a mild taste which gives it great versatility. Not originally a nativeof Europe, wakame has come to flourish here, growing in abundance in the extreme lower shore on wave-battered rocks and in rock pools along thecoast of Ireland.
Can be eaten fresh (rehydrated) or boiled – do not boil for more than 15mins.
Goes well with: Eggs, fish, chicken, tofu, bread, rice, miso Creamcheese and potatoes.
Boil/Steam: can be used as an alternative to cabbage or spinach in any number of dishes. Add to fresh pasta or noodles, add to mash potatoes as a side dish, wrap around fish before steaming or baking for a succulent finish.
Himanthalia Elongata. Healthy spaghetti from the sea - hand harvested off the West Coast of Ireland. Ready to serve in minutes. Instructions are on the packet. Great served mixed with other healthy pasta. Simply drizzled with a good olive oil. So delicious! One of the best selling sea vegetables.
Sea Spaghetti can also be marinated or pickled in jars. This is common seaweed of the lower and lower middle shore found around wave exposed coasts. The long ribbon like fronds of sea spaghetti, is native to the Atlantic. They reach their peak of taste and tenderness in the middle of spring.
Best served cooked – cook in the same way as spaghetti until 'al dente' (11 mins approx). Do not cook for more than 25 mins.
Boil/Steam: As a side vegetable, great in risotto, braised, in pasta sauce, in place of pasta. Toasted walnuts, fresh ginger, fresh turmeric and Tamari work well with Sea Spaghetti! Use with creams, soups, with scrambled eggs, add to sauces and condiments.