Irish Moss looks so much like moss that most people cannot be convinced otherwise -- until it blooms. The tiny white flowers, though, are proof that this rock garden miniature is not even related to moss, which are primitive plants that never bloom. Irish moss makes a dense, bright green mat of tiny leaves and tiny stems. Its tiny white flowers are borne singly but are often numerous enough to nearly cover the plant.
Irish moss can be used for symptoms of colds and flu, thus the eating of Irish moss forms an effective barrier to the ills of winter. There are also body lotions that use Irish moss in their recipes.
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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
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 lb. Blackberries
4 oz. Brown sugar
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
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!