Kombu (Laminaria setchelii)
Best in soups of all kinds (miso, chicken, chili, curry, Japanese dashi stock, etc.). The silky algin/alginates of this seaweed act as a thickening agent and help break down fibers in beans. Kombu has the highest content of naturally occurring glutamates, which imbue a satisfying umami taste and mouth feel.
Sustainably harvested on the Sonoma Coast by Heidi at Strong Arm Farms.
Our herbs are always pesticide-free or organic. We are proud to source sustainable and locally grown herbs by small independent farmers whenever possible.