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Irish Moss is a curly, red-purple to yellow-green, cartilaginous alga that appears at low tide on all the shores of the North Atlantic and comes from a genus of about fifteen species of marine algae. It is a perennial thallophyte with a height and spread from three to twelve inches and a disc-shaped holdfast. The plants are collected wild, growing on rocks and stones in pools and shallow saltwater and may be harvested by boat, using a rake (causing minimal damage to the holdfasts) and by hand from the submerged rocks.

Irish Moss is a demulcent that has a soothing effect on virtually all the mucous membranes throughout the body. This sweet, salty, mucilaginous herb has a softening effect on tissues and helps many respiratory problems including bronchitis and pneumonia. It is especially effective for pulmonary (lung) complaints with its ability to absorb liquid and eliminate it from the body. As an expectorant, it relieves dry, unproductive coughs, and the high mucilage content alleviates inflammation of the nasal passages and eases sore throat.

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Irish Moss Recipes

IRISH MOSS PUNCH

2 oz organic Irish moss seaweed
1 tablespoon rum
250 ml organic whole milk
1/2 teaspoon grated nutmeg
1 tbs. strawberry syrup - (for color)
sugar or Stevia to taste

Method:
If dried Irish moss is to be used, soak it for a few hours in water. Otherwise, clean the fresh moss of all other bits of seaweed, and wash thoroughly to remove sand and grit. Simmer the Irish moss in the water until tender. Then top up the water to the original level and bring to boil. Strain the liquid through a muslin cloth or fine sieve. Add sugar to taste, then the rum, milk, nutmeg. Add enough strawberry syrup to make it slightly pink in color. Transfer the liquid to a glass bowl and refrigerate until it has set. Remember that Irish moss thickens as it cools, a 2.4oz serving can make 2 quarts of moderately thicken liquid. So use moderately.

IRISH MOSS JELLY

3 lbs fresh Irish moss
1 cup sugar per cup of juice
juice of half a lemon

Rinse moss in fresh water to remove all traces of salt. Chop fronds into small 1 to 2-inch pieces and place into a saucepan with 2 quarts of boiling water. Cook till water begins to thicken. Remove from heat, strain and measure juice. To each cup of juice add sugar as directed. Mix together in saucepan and add lemon juice. Bring to a boil while stirring constantly. Boil for 1 full minute, then pour into hot, sterile jars and seal.

CARRAGEEN BRAMBLE FLAN

This recipe was found in 8 oz. the Book of Seaweed (Alan Major) and was originally provided by the Irish Embassy, London.
8 oz. Flour
0.5 tsp. sea salt
4 oz. Lard or lard/margerine mix
1 egg
Cold water
1 lb. Blackberries
4 oz. Brown sugar
Whipped cream
0.25 oz. Carrageen
3 cups organic milk
3 tbs.. cane Sugar

Rub the fat into the flour, and mix with the yolk of an egg and enough water to make a firm paste. Roll out and use to line a 7 inch flan tin. Bake at 400 deg. F. for about 20 mins and allow to cool Stew the Blackberries with the brown sugar until tender, in just enough water to cover the fruit. Keep some berries for decoration and put the rest in a sieve. Have Carrageen steeping for 10 mins. Drain, add milk with salt and boil quickly for 15 mins. Add sugar, strain and stir in the blackberry puree, mixing well. Pour into the pastry case and spread smooth. Whip the egg white very stiffly with a little fine sugar and fold into the whipped cream. Pipe this on top of the flan and decorate with whole Blackberries.

HOW MUCH IRISH MOSS TO TAKE PER DAY?

Use 5-10 grams of crushed dried Irish Moss seaweed and mix into your favorite smoothie or shake. Add fresh fruit and ice to taste. Try a teaspoon in your tea. Enjoy the many benefits of our all natural unrefined organic Irish Moss seaweed!