Salty vegetables from the sea. Cut fresh daily. Our best known sea vegetables are sea lavender and marsh samphire and we also have a broad range of seaweeds and algae.
Seaweeds and algae are on the menu every day in some Asian cuisines. And we understand why! The salty flavour of algae gives dishes that extra bit of bite. In Japanese cuisine, for example, they often use seaweeds and algae for sushi, sashimi, teppanyaki and soup. Seaweeds and algae are super healthy and relatively cheap. They are full of vitamins, minerals and amino acids, among other things. And the good news is: the sea is full of them. Seaweeds, marsh samphire and sea lavender are featuring increasingly often on Dutch menus these days.
All our algae come from the Oosterschelde and are cut to order. We have brown algae (wakame, serrated wrack, and Japanese sargassum), green algae (spaghetti algae, and sea lettuce) and one red alga (red hornweed). It is a real waste only to use these salty delicacies as garnish and that is why seaweeds are increasingly being used as fully-fledged vegetables. Our marsh samphire gives that bit of extra tasty bite to our mussels and is great in a gin & tonic too (really!). Finally, we just love our sea lavender, also known as 'Zeeland's green pearl'.