We ship anywhere!

We harvest seaweed on the Mendocino Coast during the minus tides between April and September.

Before each harvest we give thanks by singing and offering prayers. Our harvesting techniques ensure that the seaweeds thrive year after year.

All of our seaweed is sun dried on tables and hand packaged with love.

Yemaya is the great mother who lives and rules over the seas. Water is essential to life, so without Yemaya, life on earth wouldn't be possible. Although she's maternal and nurturing, she's also fierce. Read more here...

Julie Drucker
PO Box 10542
Oakland CA, 94610
(707) 513-7397

Varieties We Offer

Prices: OZ / 1/4 LB / 1/2 LB / LB

Fucus distichus

Use in soups, stir fries, salads and teas. Try throwing a handful in the bath.

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$7 / $17 / $33 / $62

Laminaria setchellii

Firm blue-black blades and sumptuous flavor. Visitors to Chernobyl after the melt down ate it going in and coming out. To tenderize and turn bright green, blanch briefly, steam for 10 minutes. Chop into bite sized pieces and toss with salad greens.

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$7 / $17 / $33 / $62

Hedophyllum sessile

Frilly, kombu-like sea vegetable, with a delicious smoky flavor and sweet taste.

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$7 / $17 / $33 / $62

Lessionopsis littoralis

Nutrient rich, quick cooking pasta thin ribbons.

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$7 / $17 / $33 / $62

Postelsia palmaeformis

Our most popular seaweed. It’s versatile, mild and succulent. Try this one in your favorite dishes; salads, grains, and trail mix too. For delicious Baked Fronds, coat sea palm with equal parts olive oil, tamari, sesame seed oil, hot chili oil and garlic. Bake at 250 for 10 minutes until crunchy.

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$8 / $19 / $35 / $65

Alaria marginata

Very tender green leaves of Pacific Wakame. Delicate texture and flavor, great in miso soup. Makes a great Lasagna noodle. Pre-soak for 10 minutes until tender. Boil for 15 minutes before adding to a salad. Try dressing Wakame Salads with garlic, ginger, honey, sesame seed oil and tamari for a sweet Asian-style salad.