Alaria esculanta is native only to the North Atlantic, especially to the coasts of Ireland and Great Britain. Other Alaria species are distributed worldwide.
Appearance
Alaria grows up to two metres long and consists of a flat leathery leaf with a firm midrib.
Production
Large quantities of Alaria from wild collection are harvested on the coasts of Ireland. The cultivation of Alaria on ropes off the coasts of Norway, the Faroe Islands and France is technically very advanced. The plants are harvested after only 4 months in the water and are very tender and free of fouling and marine life.
Organic Alaria Flakes (AAAA0528)
Alaria esculenta / A. marginata
brown algae
Alaria leaves, like wakame, taste sweet and have fishy and crustacean flavours. It can be used well as a vegetable or seasoning ingredient, and with grains or pulses in dishes it makes powerful mixtures.
After only 4 months in the water of Norwegian fjords, the leaves are cut from the sides and dried on grids. The dried leaves are crushed into flakes and sieved.
Alaria leaves, like wakame, taste sweet and have fishy and crustacean flavours. It can be used well as a vegetable or seasoning ingredient, and with grains or pulses in dishes it makes powerful mixtures.
After only 4 months in the water of Norwegian fjords, the leaves are cut from the sides and dried on grids. The dried leaves are crushed into flakes and sieved.
Alaria esculanta is native only to the North Atlantic, especially to the coasts of Ireland and Great Britain. Other Alaria species are distributed worldwide.
Appearance
Alaria grows up to two metres long and consists of a flat leathery leaf with a firm midrib.
Production
Large quantities of Alaria from wild collection are harvested on the coasts of Ireland. The cultivation of Alaria on ropes off the coasts of Norway, the Faroe Islands and France is technically very advanced. The plants are harvested after only 4 months in the water and are very tender and free of fouling and marine life.
