Seaweeds are an extraordinary source of benefits, they draw their benefits from sea water. Seaweeds have more than one secret to reveal to us, they cling to the rocks with spikes and have no roots. A real concentrate of trace elements, vitamins, minerals and iodine, seaweed has been used in agriculture since the 17th century. Most of the seaweed production in Europe is located in Brittany. Indeed, the Breton coastline is the largest seaweed field in Europe.

The town of Roscoff, "capital of seaweed", has an internationally renowned research center. Seaweed is a source of multiple benefits for the skin. For centuries, China has used seaweed in skin care products for its virtues. Thanks to the discovery of the rich composition of seaweed, the medical and cosmetic industry has developed. Seaweed has exceptional moisturizing properties which makes it an ideal ingredient in marine cosmetics.

Very popular in Asian cuisine for decades, seaweed is becoming the food of tomorrow in Europe. Super-foods, seaweed awaken our taste buds and provide us with all the nutrients we need to stay in shape. Seaweeds are inviting to the table with their exceptional nutritional qualities.

Today, seaweed is an essential ingredient in the kitchen, especially in Breton cuisine. To magnify these treasures, Breton chefs use their talents and elaborate tartars, rillettes and various condiments and products based on seaweed. There are different species of edible seaweed.

About ten species of edible seaweed are authorized for sale. Among the brown seaweeds, we find the Sea Bean, the Royal Kombu and the Wakame. Among the red seaweeds, we find Dulse and Nori. Among the green seaweeds, we find the Sea Lettuce. Spirulina, a blue freshwater algae, is also cultivated. Seaweed is eaten as a vegetable, in chocolate, in condiments, in drinks such as teas and infusions, in salt or as a gelling agent with Agar-Agar. Discover seaweed, other than by swimming in the sea.