climate
Ascophyllum nodosum is found mostly on sheltered sites on ocean shores in
the mid-littoral where it can become the dominant species. Often found in a
range of coastal habitats from sheltered estuaries to moderately exposed
coasts.
soil
Kelp is an aquatic plant that grows in the ocean attached to rocks.
growing
Kelp attaches itself to rocks and boulders in the ocean using a structure called a
“holdfast”. It grows upwards in the water.
harvesting
During low tide, kelp is cut off the exposed rocks where it grows. The
species is predominantly hand-harvested using sickles, knives and various
cutting and raking tools. Harvesting is done both from the shore and by
boat. It can be cut from rocks while the plants are suspended using small
boats and cutting rakes to minimize the disturbance of the plants.
Mechanical “cutter rakes” have also been used in the harvest process.
preserving
Kelp is dried and made into granules or powder, store dried kelp in
an airtight container in a cool, dry place.
Kelp is a type of seaweed, specifically long-frond brown algae, which grows
to lengths of 200 feet off Japan, Europe, and North America.
Ancient seafarers were well acquainted with the kelp beds off England and
France. Early fisherman burned the plant for fuel and wrapped, baked, and
ate fish in it. Unlike the Japanese, who eat a great deal of seaweed,
Europeans never developed much taste for kelp.
For several decades, Europeans and North Americans harvested kelp for its
iodine. The fronds were cut off exposed rocks at low tide, hence one
popular name cut weed. Eventually other iodine sources replaced kelp, and
the harvesting ceased.
Our wholesale Kelp is definitely high in iodine. Back in the days before iodized salt,
when iodine deficiency was a real problem, kelp was a real blessing. But
today, iodine deficiency is virtually unheard of in developed countries. To
function normally, the body needs only a minute amount of iodine (150
micrograms a day)—an amount more than supplied by iodized salt.
Additional iodine has no significant effect-until you consume enough to
cause iodism, which is almost impossible just from eating kelp.
Kelp grows in the cold water off the Atlantic and Pacific coasts of North
America. It has a strong, foul odor when fresh, but baking deodorizes it.
Authorities discourage using kelp collected close to shore because it may be
contaminated by industrial pollutants. If you use Norwegian kelp, buy it from
commercial sources.
