Stock up on Sea Palm!

Sea Palm (Postelsia palmaeformis) is one of our most popular seaweeds growing only in the nutrient-rich waters of the Pacific Northwest. Sea Palm resembles tiny palm trees, therefore its name. It is a brown seaweed, meaning it is chock-full of live enzymes, trace minerals, vitamins, complex carbohydrates, and algae. Sea Palm is perfect for adding to any dish you cook, with its mild umami flavor. It is also a delicious snack on its own – right out of the bag.

We sustainably hand-harvest this wild seaweed and dry it in the redwood forest to lock in its prana.  Our Sea Palm harvest starts in early April with the juvenile version which we call Silky Sea Palm, and we continue to harvest the mature Sea Palm in May through June each year. Around the middle of July, it becomes too large and tough to harvest. During the winter, it is swept off the rocks during stormy weather, only to return the next spring, to the exact same spots.

For the months of November and December, you can receive 10% off any Sea Palm order. Use the code palm10. I have several sea palm recipes on the website, and below is a new one that is quickly becoming my favorite for warming up on those cold fall and winter nights!

Wishing you and your dear ones a happy, warm, and nutritious fall and winter season! Remember to stock up on Sea Palm before the end of 2022!

Sea Palm with Sweet Potatoes & Black Beans

Serves 4

Ingredients

• ¼  cup dried Ocean. Harvest Sea Palm crunched into small pieces
• 2 Tbsp. Extra Virgin Olive Oil
• 1 cup leeks, thinly sliced, or 1 chopped onion
• 2 cloves garlic, thinly sliced
• 1 Tbsp Mirin
• 15 ounce can Black Beans (drained with liquid reserved)
• 2 Tbsp. Tamari or Shoyu Soy Sauce
• 1 Tbsp. Fresh ginger root, minced
• 2 cups sweet potatoes, peeled and cubed to bite size

Directions

1. In a large skillet, heat the oil and saute the leeks or onions.until they start to soften.
2. Add the garlic for several seconds, stirring frequently.
3. Stir in the mirin and continue cooking over high heat until the mirin evaporates, about 30 seconds.
4. Add the reserved black bean liquid, the crunched up Sea Palm, tamari, ginger and sweet potatoes. Bring to a boil. Cover and lower heat to medium.
5. Cook until the sweet potatoes are soft, about 15 minutes. Add a bit more water during cooking if mixture becomes dry.
6. Just before serving, stir in the beans, cover and cook until the beans are hot.
7. Serve over cooked Soba or Pad Thai noodles.