Kombu Kelp Size:56g or make a tincture

or make a tincture

Use as porridge

it grows in marshy

Rosita uses an ancient method that gently extracts the oil from the livers by mimicking the forces of nature

To make good cod liver oil

Kombu Kelp Size:56g or make a tinctureKombu Kelp: Hand harvested Sun dried Story: A natural source of umami, kombu is not only delicious itself but acts as a whole food flavour enhancer, further extracting the inherent flavours in the food with which it is cooked. The white powder on the surface is the amino acid, glutamine. Used extensively in Japanese cooking and the main ingredient in dashi broth. Also known as sea tangle, this brown algae is a natural source of iodine. Use raw,