Sea lettuce is one of the most easily identified seaweed because of its vibrant green colour. It is sometimes called green laver or green nori because of its tissue-like texture similar to that of nori (Karengo, in NZ). Sea Lettuce grows naturally in a variety of shapes (ribbons, tuffs or sheets) and shades (from pale yellow to very bright or dark green) and has a distinctive aroma.
Sea Lettuce grows near the shore and physiologically is the closest seaweed to land plants; it is commonly found on intertidal rocks, in tide pools, on reef flats, growing on shells, other seaweed or free floating. It sometimes favours areas of fresh water runoff that are rich in nutrients (particularly nitrogen), beware then, it can become invasive & smelly as it decomposes, and may contain pollution from the land.
Harvested and enjoyed worldwide, it is common in temperate and colder seas. When dried, Sea Lettuce is very light in weight and expands generously upon re-hydration. It must be stored in a dry place away from direct sunlight to preserve its colour and nutrients. Although Sea Lettuce grows in great quantities along the NZ coastline, its commercial harvest is not permitted.
Our Sea Lettuce is imported from France and tested for contaminants.
Download your Sea Lettuce Recipe Brochure
Sea Lettuce Leaves are delicate in taste and texture. The taste is delicate, a bit grassy or peppery. The texture is tissue-like therefore very delicate with the occasional crunchy base. Sea Lettuce Leaves makes the best green salsa, served with corn chips, spread in egg or tuna sandwiches or spooned as a garnish on grilled fish. The leaves are also used to great effects re-hydrated and coarsely chopped in potato mash, seafood chowder and omelettes. Care must be taken in re-hydrating them , especially if using the full leaf as a lining for terrines or to make little parcels. The leaves are spectacular wrapped around fish filets, but their use is not limited to savoury dishes; it pairs really well with roasted pineapple to make a spectacular entremets! A leaf dipped in egg whites and baked makes a great garnish!
Health & Nutrition
Sea Lettuce is a Green seaweed and is rich in chlorophyll, iron, Vitamins A & B12. Traditionally, it has been used to help the immune system and purify the blood, to treat influenza, gout and intestinal worms. It is an excellent source of vegetarian protein (up to 25% dry weight), calcium & magnesium; a good source of manganese & potassium. Some documents say it is rich in silica although we haven’t yet tested for this. Like most of our sea veggies, sea lettuce provides considerable amounts of dietary fibre (31%).
anti cancer colon & breast
anti cancer fatty acids
trace elements bioavailability
Label & Warnings
Sea Lettuce often grows in nutrient-rich waters & runoffs and can be contaminated, take care if harvesting your own.
While every effort has been made to remove all foreign items, sometimes small pieces of other seaweeds or small shells may remain hidden in the dried leaves, we recommend examination before use.