Savor Seaweed in Drinks, Snacks, Seasonings, and Even Spirits

It's delicious—and could boost global food security

By Lesley Jacobs Solmonson

March 4, 2018


Photo by Lori Eanes

Dozens of edible varieties of seaweed—the broad term for 10,000-plus types of marine plants and algae—are high in minerals, fiber, antioxidants, and sometimes protein. Plus, seaweed is self-propagating and sucks up excess carbon dioxide, nitrogen, and phosphorus from the ocean. This means health-conscious enviros can feel good about savoring its unique flavor in drinks, snacks, seasonings, and even spirits.

Automatic Sea Gin

The briny, vegetal flavor of OAKLAND SPIRITS COMPANY's OsCo Automatic Sea Gin stems from local ingredients foraged in the San Francisco Bay Area. Every week, OsCo distillers purchase five pounds of sustainably harvested and sun-dried nori from farmers in nearby Mendocino County and blend it with coastal bay leaves, sage, and lemongrass. Then, a small-batch grape distillation process lends this umami spirit a soft, velvety mouthfeel. $30 to $35 for 750 ml, 

Maine Seaweed Teas

CUP OF SEA founder Josh Rogers credits his grandparents—who snacked on dried dulse, a reddish-purple alga—with inspiring his loose-leaf Maine Seaweed Teas. $12 for 1.5 oz,

Kelp Jerky

AKUA works with organizations that train out-of-work fishers to farm the ocean. Its Kelp Jerky is an organic, high-protein snack made from kelp, mushrooms, and spices. $4 for 1.5 oz,

Instant Pacific Sea Salad

EMERALD COVE harvests six types of seaweed to create Instant Pacific Sea Salad, a dehydrated blend that lends flair to soups, salads, and fries. About $7 for .75 oz,

Coconut & Chocolate Seaweed Strips

The sea even holds an answer for sweet tooths—Coconut & Chocolate Seaweed Strips from OCEAN'S HALO may be the world's healthiest "candy." About $4 a pouch,

Sea Seasonings Dulse Granules

Sea Seasonings Dulse Granules from MAINE COAST SEA VEGETABLES offer a nutritious, low-sodium salt alternative that can be sprinkled on almost any meal. $4.15 a shaker,

This article appeared in the March/April 2018 edition with the headline "Pass the Seaweed."