Straight from the sea to your kitchen: seaweeds with power, presence, and a world of possibilities. 🌊

At Microgreens, we’re always on the lookout for ingredients that surprise, challenge and elevate the creativity of those who cook. And now, we’ve dived even deeper — literally. We’re excited to announce the arrival of 6 varieties of seaweed to our catalogue! 🌿

Each one with unique characteristics, unexpected textures and flavours that range from subtle mineral to intense iodine — ideal for composing, finishing, contrasting or even fully transforming a dish.

Whether you’re seeking crunch, creaminess, freshness or technical structure, these seaweeds are an extraordinary tool for any chef who loves to explore the taste of the sea with sophistication.

Discover, explore and experiment with these new botanical stars below:

🌿 Codium
With a translucent, almost crystalline appearance, this purple to brown-toned seaweed stands out for its natural gelling ability (rich in carrageenan) and silky texture when hydrated. Its flavour is more delicate, with a clean mineral profile, making it excellent for technical applications. Ideal for thickening broths, sauces and desserts, or creating jellies with a marine character. A technical tool essential for chefs who value texture and refinement.

🟣 Sea noodle
Thin, delicate and hair-like in appearance, these dark purple seaweeds surprise with their gelatinous yet firm texture when chewed. Their flavour is mild and mineral, with subtly sweet notes that develop in infusions and emulsions. Perfect for contrasting textures in starters, marine jellies, or botanical infusions in oils, vinegars and broths. They can also be used to add a surprising sensory layer to savoury desserts.

💚 Halopteris scoparia
This seaweed comes in fine, fragile branches, in green to brown tones, and has an aesthetic similar to small twigs of dried herbs. It has a crunchy texture when dehydrated or fried, and a slight chewiness when raw, with distinctly vegetal and saline aromas. Excellent for adding height and texture to dishes, as a crispy garnish or to finish ceviches and cured fish. Also suitable for light tempuras or as a topping for modern snacks.

🥬 Sea Lettuce
With thin, wide and translucent leaves, sea lettuce is perhaps the most visually recognisable. Its vibrant green colour and tender texture make it extremely versatile. Its flavour is fresh, marine, vegetal, with a natural umami touch. It can wrap fillings (like a light “nori”), or be mixed into pasta, bread or risottos. It can also be used hydrated in sea salads, or dehydrated and ground as a marine seasoning.

🌊 Irish moss
With its fleshy, branched texture, similar to small green corals, chorão do mar is a sculptural and elegant seaweed. In the mouth, it stands out for its firm, spongy consistency and intensely saline, almost iodised flavour that evokes the pure essence of the sea. Ideal for signature dishes, it works well raw in tartares, as an oyster topping, or lightly blanched in broths or compound butters. A seaweed with presence — both visual and gustatory.

🍝 Sea Spaghetti
These long strips of seaweed (hence the name) are visually striking — they resemble flat pasta ribbons or marine linguine. Their firm and elastic texture, combined with an intensely iodised flavour, make them perfect for creative kitchens. They can be used as “vegetable pasta”, blanched and served with bold sauces, or finely sliced as crispy strands in salads or cold dishes. Also ideal as a base for fermentations or for deep saline infusions.

📌 Note: The seaweeds are preserved in seawater to ensure freshness and stability.
Before use, they should be soaked in cold water, with or without rinsing, depending on the desired salt level in the dish.