An Ocean’s Harvest
By Manus McGonagle
Imagine the full power of the Atlantic Ocean as its crashing waves meets our shores. Imagine the garden of sea plants that grows just below the surface and their amazing strength and resilience to survive and flourish in these turbulent conditions. These plants are described as “the most nutritious form of vegetation on the planet”.
At Quality Sea Veg, there is a great satisfaction from making these wonderful natural source of vitamins and minerals available to the public through supermarkets and health food shops nationwide, as well as renowned restaurants including Chapter One, Cliff town House, Cliff House Restaurant and Harry’s Restaurant.
Feedback has been that the sea vegetables are exiting to use and versatile with unique tastes, textures and colours, not to mention their health benefits. It’s no wonder the interest and demand keeps growing.
Each sea vegetable grows at different times of the year. It’s important it’s harvested when it’s at its peak – just matured and clear from settlements of other seaweed and crustaceans. It should be kept chilled, then dried as soon as possible with circulating air and low temperature so as to not damage the wonderful vitamins and minerals content. If you want to discover some recipes, including photos and nutritional information, look out for Prannie Rhatigan’s Irish Seaweed Kitchen.