Seaweed

A pureed seaweed from Wales. Rich in minerals, especially iron and iodine. Serve hot or cold, with seafood, meat (especially bacon) or even by itself.

The seaside plant with a salty tang, found in coastal areas and a cousin to seaweed. Recognised as a superfood’, samphire is packed full of the good stuff. Regrettably, it loses its crisp texture when frozen, but it can still be made...

Wakame has a gentle salty flavour typical of natural sea vegetables. It has a slight crunch and is more substantial than some of the other seaweeds we sell. Our tinned wakame is best when simply seasoned or matched with and Asian twist...

Seaweed is great for you, but don’t just listen to us: Seaweed is a highly concentrated source of essential nutrients. The olive oil adds a smooth European twist to the high-grade health salad.

Our seaweed salad is a combination of three very popular dried seaweeds; nori, wakame and sea lettuce. By combining the three it delivers a range of essential vitamins and minerals and provides an authentic tasting salad. The salad pairs...

This gorgeous Japanese style seaweed salad makes seaweed very exciting! It combines wakame, sea spaghetti and kombu and is flavoured with tastes of the orient including soy sauce and sesame seeds. In oil/water/soy mix.

Kelp or Kombu is a seaweed that can grow to enormous lengths - over 30 metres - in dense forests which may extend for thousands of acres. A favourite nibble of sea urchins, kelp (kombu in Japan) has many uses from thickening ice cream to...

Sea spaghetti sits within the mild end of the seaweed flavour spectrum. The long strands are best rehydrated, flavoured and then cooked. This turns it green, adding to visual appeal. The spaghetti can make a punchy side salad option when...

Use this as an interesting new (well, to your kitchen) solo vegetable or combine it with tomatoes, onions and peppers into a ratatouille. This has got to be a staple in your seaweed collection. Sea lettuce is great for you and so diverse...

The seaweed salad flavoured in vinaigrette is a tangy little side dish that is exciting to taste. If you fancy adding a twist to the salad, very finely grate or slice carrot and cucumber into the salad; they will absorb the vinaigrette...

These are superb large cockles presented in brine on a bed of kombu seaweed. Both cockles and kombu have an inner sweetness to their savoury profiles. This is a really special combination. If you’ve got any money left (!), add champagne....

Dried wakame seaweed, perfect for making Japanese soup and salad. It has a stong, distinctive flavour, sometimes refered to as 'Sea Mustard'. Simply soak to re-hydrate, and treat as fresh. Wakame will increase in size by 10 times when...