Sea Spaghetti (Himanthalia elongata)

Sea Spaghetti (Himanthalia elongata) is one of the most visually striking and culinarily exciting seaweeds found along Ireland's wild Atlantic west coast. Hand-harvested from the rocky shoreline, its long, slender, olive-green strands bear an uncanny resemblance to spaghetti — and in the kitchen, it performs remarkably like pasta too.

With a mild, pleasantly briny flavour and a satisfying tender-firm texture when cooked, Sea Spaghetti is the perfect gateway seaweed for anyone new to cooking with it. Rehydrate and serve it just as you would pasta — tossed in garlic and olive oil, stirred through a tomato sauce, or added to a warm salad with roasted vegetables. It also works beautifully in stir-fries, noodle dishes, and seafood plates, and can be eaten cold in salads once rehydrated.

Sea Spaghetti is as nutritious as it is versatile:

• Rich in iodine to support healthy thyroid function
• Good source of iron, calcium, and magnesium
• Contains vitamins C and E, and a range of B vitamins
• High in dietary fibre to support digestive health

Preparation: Rinse well and soak in cold water for 15–20 minutes until tender. Drain and use as you would cooked pasta or noodles. For a warm dish, simmer briefly in boiling water for 3–5 minutes. Season simply with olive oil, lemon, and sea salt to let the natural ocean flavour shine.

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.