Kelp (Ascophyllum nodosum). Kelp is a rich and dependable source of 60 minerals and elements including iodine. It also contains 21 amino acids and 12 vitamins (including A, C, B12, thiamin and Vitamin E). Trace minerals contained in Kelp produce enzymes that promote healthy body functions. Kelp has been used for centuries in traditional cultures both as a food and a soil conditioner.

 

Kelp is a sea vegetable that grows in cold, nutrient-rich water. Kelp assists in making thyroid hormones, which are necessary for maintaining normal metabolism in all cells of the body. Kelp forests are found throughout the world in shallow open coastal waters. The larger forests are restricted to temperatures less than 20ºC, extending to both the Arctic and Antarctic Circles. Kelp has one of the most remarkable growth rates in the plant kingdom. One southern California Kelp variety, for example, can grow up to a foot per day.

Appearance

The Kelp thallus, or plant body, is coarse, light yellow or brownish-green in color, erect, and from two to three feet in height. It attaches itself to the rocks by branched, root-like, woody extremities developed from the base of the stalk. The frond is fan-shaped, narrow at the base, flat and leaf-like in form. The fronds feature air pods, usually in pairs, oval or spherical, up to half an inch in diameter.

History

Kelp has been used for centuries in traditional cultures both as a food and a soil conditioner.