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.
Atlantic Seaweed Bath harvested from the Atlantic waters off the North West Coast of Ireland
Please note: Packaging has changed - the product now comes on a clear pouch - not in a box as shown here.
Seaside seaweed baths have an honoured place in our therapeutic history, traditionally recommended for alleviating dry skin, relieving aches and pains and aiding body detoxification.
Slide into the depths of that history today with your own seaweed bath in your own home. For a relaxing bath that leaves your skin silky soft.This natural product is high in sulphur and iodine (amber tint). It also contains Vit A (retinol), Vit E and is rich in natural oils. The white coating which may be present is sea salt.
Pack contains one block of dried Fucus serratus. Can also be used as a loofah and reused within 48 hours.
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.