CENALGA Seaweed is dedicated to the sustainable harvesting of wild seaweeds from the cold, clean waters of the North Atlantic Coast.  From the boat we scramble onto exposed rocks and harvest waist-high in the waves, taking care to leave plenty of plants for regeneration. This process not only ensures the best of the select seaweed species is harvested; the procedure is also gentle on the ecosystem. We hang the seaweed in the sun and it dries within 36 hours. This ideal environment provides CENALGA with an abundant seaweed resource base which includes: Laminaria digitata, also known as Kombu, is found mostly on exposed sites on shores in the lower littoral where it may form extensive meadows. Historically, the dried stalks of laminaria digitata, called sea-tangle tents were used in traditional medicine an abortifacient. The plants dry to a almost black and are full with minerals, vitamins and trace elements. Kombu is known for its high levels of B vitamins, calcium, carotene, iodine, iron, potassium, laminarin, mannitol and many more. Traditionally use for miso Soup as dashi kombu. We do our best to pick out shell fragments, but take care for any we may have missed. Kombu is usually enjoyed as is, raw. It is stored with just a bit of dampness, to make it soft for snacking. If your kombu dries out, just leave the bag open overnight in a moist place.  ▪ Store package in a cool, dry place away from direct sunlight ▪ White spots may be noticed on seaweed, which are salts that act as a natural preservative ▪ This product has a 6 month shelf life
Trustpilot
2 weeks ago
1 week ago
