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Sugar Kelp (Saccharina latissima) sweet kombu
This seaweed has umani savoury flavour. Can be wrapped around fish when steam baking or cut into strips and used as a kelp pasta. It is also traditionally dried and used in Japanese dashi stocks.
Baked , staemed, boiled, fried, garnish, or ingreadient.
olive brown. green when cooked.
in season Fresh, march - july small amounts till oct.
dry stock availble all year
hand harvested at low tide here on Bute
RDA 10-15g fresh 1-5 dry
Fresh shelf life 1 week in fridge.
next day delivery recomended with this seaweed.
J-S RATING 7-10
slow food chef alison sykora wowed the audience with her seaweed soup in the Seasonal Tasting Theatre at this years BBC Good Food show .
this sub tidal seaweed can grow 30 feet in one season it can live for two years but tends to be one year in shallow bute waters, sugar kelp gets its name from the white powder that forms on the kelp when it dries this powder is saccharine a form of sugar you can apparently make seaweed wine from this.