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Packed Fresh To Order In Our Flavor Savor Foil Bags! Our Herbs And Seaweeds Are Absolutely The Purest And Freshest Shipped To Your Door! We Buy Direct From The Growers And Store All Our Precious Herbs In Climate/Light Controlled "Waiting Rooms"! See Why Sharp Labs Is Your #1 Source For Premium Gourmet Herbs, Spices, Nuts, Seeds, Oils And More!

Our Kelp is freshly picked from the Northwestern USA oceans and also Canada! Kelp is an underwater plant with a majestic form, deep green color and a high nutritional yield. Commonly referred to as "seaweed" this botanical beauty is not from the common "seaweed" but rather a different classification of plant entirely. Care and importance should be taken when consuming kelp and one should know its origin. Many of the world's oceans are suffering from pollution, so it is best to use a Kelp product from clean, pristine and protected ocean. Hawaii, Iceland, Canada, and the North West United States are all choice locations for quality Kelp products.



Parts Used
Powdered or granulated whole kelp plant, which has been sun dried, cleaned and processed.

Typical preparations
Powdered kelp can be easily included in practically every dish. You may sprinkle it on entrees, soups, salads, and it makes a marvelous drink in the form of a "green smoothie". Also adds well in teas and in iced drinks. Encapsulated kelp is also available as well as the liquid extract from the fresh plant.

Precautions
While Kelp may be used liberally, overuse is not recommended because of the danger of triggering Hyperthyroidism.

Our Top Kelp Powder Recipes! Try These!

WHOLE GRAIN AND KELP BATTER BREAD
1 1/2 cup boiling water
1/2 cup butter
1/4 cup honey
2 teaspoons SharpWebLabs.com kelp powder
2 pkgs. active dry yeast
1 cup warm water
2 eggs
2 cups Quaker oats (quick or old-fashioned)
5-6 cups whole wheat flour
1 cup walnuts, chopped

Combine boiling water, butter, honey and kelp powder; stir until butter is melted. Cool to lukewarm.

Dissolve yeast in warm water and let sit for 5 minutes. Add oats, 2 cups of flour, eggs and nuts to the lukewarm mixture. Mix well. Stir in enough of remaining flour to make a stiff batter.

Place in a large greased bowl turning over once to coat dough. Cover, let rise in warm place until doubled in size. Spoon batter into 2 well-greased 9 x 5-inch loaf pans.

Allow to rise, covered with a clean, damp cotton towel in a warm, draft-free place until doubled in size. Bake 30-45 minutes in a 375°F oven.