Sugar Kelp (Laminaria saccharina)

Sugar Kelp (Laminaria saccharina) is a long, ribbon-like brown seaweed that thrives in the cold, nutrient-rich waters off Ireland's wild Atlantic west coast. Hand-harvested at its seasonal peak, it gets its name from the natural sugars that crystallise on its surface as it dries — giving it a subtly sweet, mellow flavour that sets it apart from other kelps.

With a gentle sweetness balanced by a mild oceanic saltiness, Sugar Kelp is one of the most approachable and versatile seaweeds for cooking. Add it to stocks, soups, and stews to build a naturally sweet, mineral-rich base. It pairs beautifully with root vegetables, pulses, and grains, and can be used to make a simple dashi-style broth. Dried and ground, it makes a wonderful natural seasoning to reduce salt in everyday cooking.

Sugar Kelp is packed with goodness from the Atlantic:

• One of the richest natural sources of iodine for thyroid health
• High in fucoidan, a marine polysaccharide with antioxidant properties
• Rich in potassium, calcium, magnesium, and iron
• Contains natural mannitol, which gives it its characteristic mild sweetness

Preparation: Rinse well and soak in cold water for 10–15 minutes to rehydrate. Add to soups, broths, or stews and simmer gently — remove before serving or blend in for extra nutrition. To use as a seasoning, grind dried pieces into a fine powder and use in place of salt.

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.