4 species of fresh and salted seaweed to prepare all your recipes.
Harvest: Wild seaweeds are harvested from February to November (depending on the species), near the coast. Harvesting is regulated to protect the resource.
Virtues: Sea vegetables are known for their outstanding nutritional qualities, and also offer an incredible range of colours, flavours and textures that allow for countless applications in cooking.
Flavours: Sea lettuce: hints of sorrel, dulse: hints of shellfish, sea spaghetti: hints of hazelnut, royal kombu: salty and smoky notes, wakame: hints of oysters.
Fresh and salted seaweed available in 1kg: