Irish Seaweed Sea Salt
Wild Harvested seaweeds blended with Atlantic sea salt.
A blend of highly nutritious seaweeds is mixed into this salt, which can be used for cooking or as stunning finishing salt.
Wonderful in Japanese cooking and can be used to add a rich savoury flavour to many soups, stews, casseroles, ramen, dumplings and breads. Can also be used as a thickener or as a dramatic finishing salt.
Seaweeds used include Kombu, Nori, Alaria, Sugar Kelp, Dillisk, Sea Spaghetti and Pepper Dulse, which is sometimes known as “The Truffle of the Sea” for it’s delectable, melt in the mouth taste.
This blend of seaweeds is rich in Iodine and a good source of protein, fibre, Vitamins A, C, E and B vitamins, Iron, polyunsaturated fatty acids and antioxidants.
All Seaweed is wild harvested by hand in County Clare using sustainable methods and with a deep respect for nature and the complex ecosystems that surround these natural resources. This is why seaweed sea salt is made in small batches, resulting in genuinely unique products which can be found only through No Harm Farm.
Seaweeds are as seasonal as land weeds and so composition within the salt varies according to harvesting conditions and time of year.
Shiv says:
”I will never over harvest and only create small batches at a time. This way I can make sure that your seaweed sea salt is high quality and the environment I harvest it from is preserved”
Fine, pourable texture that flows freely, dissolves into a hot dish or can be sprinkled on a plate to add delicate, subtle flavour and decoration.
Some of the incredible health benefits of seaweeds include:
- Seaweed contains Iodine and Tyrosine, which support thyroid function
- They are a rich source of vitamins and minerals and amino acids
- Seaweeds contain a variety of antioxidants
- They provide fibre and polysaccharides that can support your gut health
- Seaweeds may reduce the risk of heart disease
* Information taken from Healthline.com
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No Harm Farm, an artisan food producer based in Kilkee, Co. Clare. No Harm Farm is a sanctuary for biodiversity where magic is harvested everyday. As well as harvesting foraged ingredients in a sustainable way, on this tiny small holding on the Loop Head peninsula we grow speciality garlic to produce Black Garlic, which is made by taking fresh garlic and ‘aging’ the garlic, causing it to become soft, sweet and jet black throughout. The resulting ‘Black Garlic’ is more mellow in flavour, with none of the “whiffy” odour that fresh garlic has! It can be eaten on it’s own as a snack, or used in a myriad of recipes. Black Garlic is also nutritionally different from fresh garlic. The aging process causes the garlic to become higher in protein and bioflavanoids. Scientific studies have shown black garlic to be wonderful for the immune system, for heart health, for gut health and also as a form of protection against several cancers. Black Garlic is not new, but has been eaten in Asia for centuries. I grow garlic here in West Clare without the use of artificial fertilisers, herbicides or pesticides. It is aged and ripened without additives or preservatives, and sent to you in plastic free, compostable packaging. As well as black garlic, I also create other, small batch artisan food products such as Wild Atlantic Seaweed salt and Irish Flower Salt. All No Harm Farm products are 100% Vegan Friendly
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