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Storing and Using Seaweeds

Storing and Using Seaweeds

Seaweeds are densely packed with nutrients and natural enzymes. When dried properly after harvesting, their nutritional profile is protected, and they will usually have a really long shelf life as long as they are stored in a dry, dark place away from direct life.  Some seaweeds are more light sensitive than others (eg. Sea Lettuce, Sea Chicory) so keep them in dark packaging if possible.  Each packet of Pacific Harvest seaweed has a best before date which is calculated based on when the seaweed was harvested, how it was dried.

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Check out our blog section for how to get the best out of seaweeds in the kitchen.

Pay attention to recipe quantities when you are rehydrating seaweed. A little goes a long way as it expands significantly as it rehydrates. Once it has been rehydrated it should be eaten fairly soon (see each recipe for instructions).

rehydrating seaweed

What is the White Powder on the Seaweed Frond?

The white powder you sometimes see on a dried seaweed leaf is in fact a natural amino acid which rises to the surface of the leaf as it dries, known as glutamine. This is normal – it is not mould unless you can smell mould!

Some seaweeds, and often depending on how and where they were dried,  will have more white powder than others. This white powder is in fact what gives the seaweed it’s wonderful ‘umami’ flavour – many refer to this white powder as the’ natural version of MSG’

kombu leaves
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