Check out our range of Irish Seaweed products below, all of our seaveg is hand harvested

by our team in Kilcar, Co.Donegal along the Wild Atlantic Way.

All of our seaweed products are organically certified and 100% naturally grown.

For general information or inquiries please contact us at 

office(at) or

call us directly on                                  


Dulse, Dillisk (Palmaria palmata)

Dillisk is a great source of minerals, vitamins and trace elements. Dillisk is also interesting for vegetarians and vegans as it contains quite a high amount of protein.


Dillisk tastes great fried in olive oil, nut oil or butter – the healthy alternative to potato chips. You will also like it baked in the oven covered with cheese. Dillisk gives a great taste in soups, sandwiches, salads or when baking bread or pizza, just add it to the dough.


Carragheen, Carrageen, Irish Moss (Chondrus crispus)

Can be used as a vegan thickener in desserts, soups or aspics. Traditionally also used as a soothing drink for coughs and colds.


Wakame, Alaria (Alaria esculenta)

Wakame is rich in Calcium and Vitamin B, also trace elements.

As Wakame needs some cooking time, usage in soups, chowders. Can also be eaten raw, however you should soke it before. In irish recipes the midrib is removed sometimes.

Adds a rather neutral flavour to the dishes. So it is a great seaweed to start with.



Kombu, Kelp (Laminaria digitata)

Kombu/Kelp contains various minerals, vitamins and trace elements. As there is a higher amount of iodine, you should not eat to much per day.

This seaweed has a thicker texture so it is a perfect sea vegetable for adding to a slow-cooked dish such as pea or bean soup or a stew.


Sweet Kombu, Sweet Kelp, Sugar Kelp (Laminaria saccharina)

Sugar Kelp has a sweeter taste than Kelp.

Can be used similar as sea vegetable in stews, soups, chowders. Adds a sweet flavour.

Also very tasty as oven crisps with nut oil – don't forget to soak it before you sprinkle oil on it.

As like Kelp (Laminaria digitata) it contains a higher level of iodine than other seaweed.

So you should not eat too much per day.



Sea Spaghetti (Himanthalia elongata)

Sea spaghetti also contain a wide range of minerals, vitamins and trace elements.

As they rather have a nutty taste than a strong sea or fishy taste, they can be used in many dishes like salads, soups and stews.

As the name indicates they look somehow like spaghetti. So just replace part of the "ordinary" spaghetti with sea spaghetti and you have a great dish with added vegetable part and less carbohydrates!



Spirulina (Ulva spiralis)

It contains high amount of Calcium and a wide range of trace elements and different vitamins.

You can use it as an ingredient in all different kinds of breads and salads.


Sea Lettuce (Ulva lactuca)

This seaweed is specially high in iron, calcium, and protein. So it is a very interesting sea vegetable for vegetarians and vegans.

You can eat it raw/soaked in salads or cook it with soups, frittatas. Just add it to noodle or rice dishes, casseroles or stews.



Ascophyllum nodosum

Known for high levels of Iodine, Calcium, Iron, Magnesium. Ascophyllum nodosum also contains a compound called ascophyllan, which may have immunostimulatory properties. 


Nori (Porphyra umbilicalis)

Very high amount of protein! Also rich in vitamines C, B12 and E. Very thin, dark red seaweed with a light nutty taste.

Because of its mild flavour it can be used in various dishes. Oven-fried  on salads, boiled rice or noodles.

Also great as an ingredient for various pasta sauces, in stews or casseroles.

If you try to reduce salt in your diet


Pepper Dillisk (Osmundia pinnatifida)

Pepper dillisk as the name indicates has a peppery taste with a hint of garlic flavour. Only use small amounts because of the intensive taste. Great for making your own pepper dillisk oil or just use it like ordinary pepper to add a special flavour to your food !


Fucus serratus

Main usage: Thalasso therapy, seaweed baths


Attention: This seaweed is not edible! 


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