WISV10006 Wild Irish Sea Veg

Wild Irish Sea Veg Sugar Kelp - 50g

  • Wild Irish Sea Veg Sugar Kelp
  • Organic Seaweed coming from the clean waters of the Atlantic Ocean
  • Hand Picked, Hand Harvested and Air Dried


Product Description

Sugar Kelp (Laminaria saccharina)
Sugar kelp has similar qualities to normal kombu. While the white powdery substance on dried kombu (laminaria ochroleuca) is predominantly made up of sodium based minerals, the coating on sugar kobmu has a greater quantity of the sugary substance mannitol, which lends its distinctive sweetness. Sugar kelp is found in the extreme lower shore and in gullies and rock pools. It has a small holdfast and very short thin stipe which is less than 60cm long and can be easily torn off rocks in stormy weather. It can be sustainably harvested
from Spring to autumn.
OTHER NAMES: Sweet Kelp/Kombu poor mans weather glass, sea belt and kombu royale
Type: Brown Algae Taste: Similar sea flavour to Kombu slightly Sweeter
Texture: Fleshy consistence, slightly Crunchy, plesant to chew

Nutrition Information

High in – Iodine, calcium, magnesium, potassium
Contains – Iron, sodium, chromium, fibre, protein
Vitamins – A, C, D, E, K, B complex.


To rehydrate: Soak in cold water for up to 10 mins. The soaking liquid can also be used.
Salted: Wash salt off thoroughly before use. Fresh: Rinse gently before use
Can be used dry (wipe gently before use), fresh (or rehydrate) or cooked – simmer for up to 40mins.
Boil/Steam: Simmer for up to 30mins then serve as a vegetable with butter.
Cool, slice and add to salads.
Boil with beans to make Asian bean deserts and ice creams.
Pickling: Adding Sugar kelp to vegetables while pickling them adds a pleasant depth and savouriness to the finished dish. Pickled kelp can be used i place of comichon or capers to make tarter sauce
Bake: Bake to create a sweet snack
USES: Can be used in a similar way to Kombu
Goes well with Beans, Butternut Squash, Vegetables, Butter

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Wild Irish Sea Veg

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Wild Irish Sea Veg









Expected Despatch By 28/10/2016

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