Sugar Kelp

(Saccharina lattissima/sweet kelp)

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Grown on ropes beneath our oyster bags, our Sugar Kelp benefits from the nutrients dropped by our shellfish and provide a habitat for small marine and juvenile species.

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A yellowish-brown colour with a long narrow, individual blade. The central stem is
dimpled while the edges are smoother with a wavy finish.

Popular in Eastern cuisine, Sugar Kelp has a subtly salty umani flavour, a little seaweed goes a long way! Ideal for Asian style soups and salads and jam-packed with natural compounds, trace elements and minerals including high a richness in iodine. It has long been used as a gelling agent in both food and cosmetic industries and can even be found in ice cream!

 

When used in agriculture, seaweed enhances plant growth, boosts crop yields and improves stress tolerance in flora. The plant growth regulators found in seaweeds stimulate root development and nutrient absorption, while antioxidants enhance defence mechanisms against frost, pest and diseases.

Seaweeds can be used in a huge variety of applications, including bioplastics, wound dressings, drug delivery systems and tissue engineering. Possessing inherent biocompatibility and antimicrobial properties which provide amazing medical and pharmaceutical solutions.

 

By harnessing the versality of seaweeds, it is possible to develop eco-friendly biomaterial solutions that contribute to a more sustainable future.