Irish moss (Chondrus crispus) is a fan-like seaweed growing up to 6 inches (250 mm) high on rocks in tidal pools along the northern Atlantic. Organic and hand-harvested available in 4 oz whole leaf, and flakes

Like its cousin sea moss (Eucheuma cottoni), you can find it in colors purple or sun-bleached gold. You can use it in soups and sauces as a thickening agent. 

• Supports thyroid health

• Natural source of iodine, iron & calcium 

Calcium - 210 mg - 16% RDV

Iron - 12 mg - 67% RDV

Iodine - 3,360 mcg - 2,240% RDV

Magnesium - 75.6 mg - 18% RDV

Sodium - 462 mg - 20%

Potassium - 210 mg - 4%

How to make Irish moss gel:

• Rinse Irish moss thoroughly to remove excess debris.
• Soak for 15 minutes in enough water to cover. Add more water as the moss swells to make sure it stays covered.
• Remove rehydrated moss from the water and rinse again. Add soaked Irish moss + an equal amount of water to a blender.
• Blend on high speed for 30 seconds at a time, while adding more water. Blend until you get a smooth, pudding-like texture.
• For best results, store in the fridge in an airtight glass container.
• It will be gelatinous when chilled. Always use a clean spoon to serve. Good for up to 4 weeks in the fridge.

Blending times may vary depending on if you use whole leaves or flakes for the gel. The flakes are easier to work with.