Kelp / Oarweed (Laminaria digitata)

Kelp / Oarweed (Laminaria digitata) is one of Ireland's most abundant and ecologically important seaweeds, forming vast underwater forests along the wild Atlantic west coast. Hand-harvested at its nutritional peak, this large, leathery brown seaweed has long been valued by Irish coastal communities as both a food source and a natural tonic.

With a robust, deeply savoury, and mineral-rich flavour, Oarweed is a powerhouse ingredient in the kitchen. It excels as a base for stocks and broths, imparting a rich umami depth that elevates soups, stews, and risottos. It can be simmered whole and removed before serving, or dried and ground into a versatile seasoning powder. Its natural glutamates also help tenderise pulses and legumes when cooked together — a traditional trick worth knowing.

Kelp / Oarweed delivers an impressive array of nutrients from the Atlantic:

• Exceptionally rich in iodine to support healthy thyroid function
• High in alginate, a natural fibre that supports digestive health
• Excellent source of potassium, calcium, magnesium, and iron
• Contains fucoidan and other unique marine antioxidants

Preparation: Rinse well and soak in cold water for 15–20 minutes to rehydrate. Add to soups, stews, or bean dishes and simmer gently for 20–30 minutes. Remove before serving or blend in for added nutrition. Alternatively, dry and grind into a fine powder to use as a mineral-rich seasoning.

Storage: Store in a cool, dry place away from direct sunlight. Once opened, keep in an airtight container and use within 4–6 weeks for best flavour and nutrition.

Sustainably wild-harvested from the wild Atlantic coast of Ireland by Ah Sure It's Seaweed.