Nature provides us with an abundance of extraordinary foods. Kelp is a perfect example. As a natural source of iodine and potassium it has been eaten for its nutritional value for literally thousands of years. The Chinese used it as early as 3,000 BC as a medicine to support cell growth and repair.

Our sustainably harvested Kelp is an excellent source of iodine which is necessary to maintain a healthy thyroid. The body absorbs the plant iodine in Kelp more easily than iodine in a chemical form.

Kelp is delicious as a savoury snack or a fortifying drink. I also put it on the table as a healthy substitute for salt. In cooking, I add it to white meat, fish and vegetarian dishes.

To find out more, click on any of the links under the Related well-being topics heading in the adjacent left hand column or download one of our Product Information sheets.

We harvest Kelp from the cold, nutrient-rich waters surrounding the South Island of New Zealand. It grows far below the water's surface, anchoring itself with tentacle-like roots from which grow a slender stalk with long leaf-like blades.

Nature does most of the initial harvesting work for us when strong underwater currents, caused by storm swells, force the kelp to float free. As it drifts on the surface it becomes ensnared in mussel lines. By gathering it before it is washed ashore, much of its nutritional value is preserved. The Kelp is cut, washed, dried and packed and is then ready to eat.