By the time we harvest in the spring, the kelp has grown into long, ruffled blades reaching up to 10 feet in length. We harvest our kelp by hand, cutting it off the line and placing it into totes. Once harvested, we load the kelp onto a truck and transport it to a nearby greenhouse.
In the greenhouse, we hang the kelp on lines to sustainably stabilize and preserve its bioactive compounds. As it dries, sugar kelp changes from a beautiful deep brown to a vibrant green while losing about 90% of its weight. This transformation takes place within 24 hours if the weather is warm and dry.
Sugar kelp has become popular among food enthusiasts for its umami taste, dense concentration of nutrients including vitamin B12, iodine, and calcium, as well as its anti-inflammatory compounds and antioxidants. Although known for its salty, briny flavor, the name “sugar kelp” originates from the sweet-tasting white powder that forms on the fronds once dried.