Sea Moss Gel.

For centuries, coastal Irish households gathered sea moss from the rocks after storms and dried it on stone walls, then stirred it into broths and possets: plain provision kept on hand through hard winters and lean springs.

Sea moss is Chondrus crispus, the small, ruffled red seaweed known along the Irish coast as carrageen moss, holding fast to the intertidal rock. Our gel is made simply: the fronds are rehydrated, blended and left to set into a pale, faintly briny gel, with no powders or fillers, only the plant and time. It is traditionally valued as a nourishing source of trace minerals and a mucilage-rich food, and it is naturally high in iodine.

Details

• Ingredient: Irish sea moss, Chondrus crispus
• Made by rehydrating, blending and setting the fronds; no powders or fillers
• Naturally high in iodine

How to use

Stir one tablespoon a day into a smoothie, a broth or a bowl of porridge; it carries almost no flavor of its own and dissolves into whatever it joins. Keep the jar chilled between uses: the gel firms in the cold and loosens again at room temperature, the way a tide pool stills and stirs with the day. It is a food, meant to support ordinary nourishment, and not a substitute for medical advice.

A little of the old coast in your kitchen, every morning.