Culinary Ingredient is Seagreens® classic ready-milled grains of wild Ascophylum nodosum seaweed which have a wide range of uses, sprinkle onto almost any raw (or cooked!) food.

Research at Sheffield Hallam University’s Food Innovation project, conducted 2007-8, recommended Seagreens® as a natural replacement for salt. It is already used as an ingredient by food manufacturers including Bart and Waitrose.

Kate is a big fan of Seagreens and uses it in many of her recipes. You can find it in all her books, and in several of the recipes on the site, such as Cacaomole and Magic Mushrooms. We sprinkle it on our food and it adds texture and flavour to any savoury dish. It complements shelled hemp seed very well as a salad sprinkle.

Why Seaweed?

From the primordial ocean to the vegetation and animals which remain our food today, the continuous line of our nutritional composition can be traced back beyond the earliest organisms to the very chemistry of life itself, which is the chemistry of the oceans.

In the course of time, life forms and their own different diets became increasingly specialised, excluding the need for this mineral or that protein, where before, even the most toxic of substances might have been tolerated by the organism.

The human body is perhaps the most complex achievement, its intricate design engineered over millenia to maintain the balance of nutrients required to maintain its overall equilibrium.

Seaweed, still absorbing all the nutrients from our most primordial beginnings, still needed by our bodies, retains the unique capacity to fill all the nutrient gaps in the very different foods we now eat, including land vegetables.

It responds to the nutrient depletion in modern foods. It assists the body to rid itself of chemical food additives and environmental contaminants alike.

In this more settled but complex world, the balance of nutrients still does not return naturally to the soil, or the food we produce in it: it is certainly not helped by our erratic agricultural interventions.

This behoves us to play the role of responsible steward not just for our own good, but for the planet which is our home. Ocean, earth, soil, food, body - we are still what we eat.

Thus biodynamic and organic composting - the very best forms of husbandry - use seaweed among their most significant inputs.

The nutritional value of our soil and food is in steep decline - the numbers in brackets on the following pages refer to scientific references listed in our 'University' section / Research.

Why Seagreens?

Seagreens® has set the standard of human food quality seaweed production in Europe; it is Britain's leading seaweed brand, and an international trade mark.

Through its pioneering activities in Scotland and Norway, the name distinguishes several particularly nutritious brown wrack seaweeds, sustainedly harvested in the wild and uniquely Certified in Europe and in the USA for use in Biodynamic® and Organic foods.

Wrack seaweed has been the subject of more scientific research than any other kind.

A small range of 100% Seagreens® products are easy to use in the daily diet, for culinary appeal and for animals.

Nothing is added, nothing extracted. This is a natural whole food, indried and liquid forms, as close to Nature as it is possible to get -and so it will remain!

“Different varieties of seaweed have been used as food for thousands of years in different cultures of the world.

In an English culture we are not used to seaweed; we don't know how to prepare it and where to get it. Seagreens® have allowed us to overcome this barrier.

Listen to our podcast interview with Simon Ranger, founder of Seagreens, by clicking Here. Simon is also the founder of The Seaweed Health Foundation .