Seaweed from Denmark

Specialists in more than ten species — cultivated and harvested all year and sold fresh, dried or as powder.

Danish quality

Seaweed from Danish waters

This is seaweed harvested in clean Danish water. We harvest all year round and sort everything carefully.

Laminaria digitata and sugar kelp are the kombu types of the north. Sea spaghetti (Chorda filum) is what many people call “spaghetti seaweed.” We also deliver sample boxes to restaurants, so any kitchen can try working with the ingredient.

A seasonal box of fresh Danish seaweed — A seasonal sample box — an easy way to start cooking with Danish seaweed.

Fresh, dried or powder — it's your call

The species we harvest

Ulva sp. Green nori

One of the most decorative seaweeds — beautiful on everything from fish to desserts. Grows in low-salinity water with a mild taste of it. Rinse thoroughly before use. Best in spring, summer and autumn.

Delesseria sanguinea Sea beech

Undoubtedly the most beautiful of all Danish seaweeds — small, thin, translucent orange-red leaves. Wonderful both fresh and dried. Hard to harvest, growing in very deep water.

Forked seaweed — Furcellaria lumbricalis

Furcellaria lumbricalis Forked seaweed

A delicious seaweed with light-yellow tips, found only in specific places. Soak in boiling water and after about an hour it releases a deep red colour; the tips turn soft and delicate.

Laminaria digitata Oarweed (Kombu)

A Danish kelp similar to cuvie, growing to ~225 cm with a finger-split blade renewed each year. Tastes of cucumber and shellfish, firm like sheets of pasta. Perfect for dashi. Harvested all year.

Chondrus crispus Irish moss

Carrageen, Irish moss or cauliflower seaweed — a forked, leathery bush 5–20 cm high. Tastes of vegetables and shellfish with great umami. Its cell walls hold carrageenan, a natural thickener. Year-round.

Ulva lactuca Sea lettuce

A broad leaf up to 40 cm wide, growing down to about a metre depth. Very high in protein, very low in fat. Eat it raw in salads for a soft, delicate texture and a strong taste, or roast and dry it. All year.

Fucus vesiculosus Bladderwrack

A leathery brown alga, 50–100 cm high, recognisable by its paired air bladders that pop when you chew. Smells of shellfish with a slightly bitter, very crisp taste. Best from March to November.

Fucus serratus Toothed wrack

Named for its serrated edge, 50–100 cm high, growing in dense colonies at 5–10 m depth. Mild, nutty and slightly pea-like — an often-overlooked, fantastic all-round seaweed. Harvested all year.

Chorda filum Sea spaghetti

Round, crisp strings 4–5 m long and just 2–4 mm thick — often seen in clusters, hence the name. Tastes like glasswort and is crisp like fresh vegetables. Harvested all year.

Saccharina latissima Sugar kelp

A kombu-type kelp reaching 300 cm in Danish waters. The dried surface secretes sweet mannitol that looks like white powder. Fresh, it tastes of shellfish and cucumber. Not harvested Aug–Oct.

If dried is your favourite

The dried range

Sun-dried and carefully sorted — the full flavour of the Danish coast, ready for your pantry.

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