Sea lettuce (Ulva sp.) is a vibrant green, delicate, two-cell-thick sea vegetable that resembles a miniature head of lettuce underwater. It can be a prolific grower in the tidal and upper subtidal zones but it's best harvested away from sources of nutrient pollution. Organic Certification helps ensure sustainable harvesting from clean waters.
Add sea lettuce to your diet in whole leaf, flake, or powder form. Packed with minerals like calcium, iron, potassium, and magnesium, sea lettuce is also a good source of protein (15% by dry weight), and it's moderate in iodine content compared to other sea vegetables. This flavorful sea vegetable is a great addition to soups, salads, and smoothies. Experiment by tearing or cutting the whole dry leaves with scissors into your favorite dish, or add the powder to your smoothies for an extra boost of nutrients. Sea lettuce is rich in sulfur compounds, which impart a slightly bitter flavor and a distinctive aroma, making it a unique and tasty addition to your meals. Research indicates these sea lettuce compounds offer a host of potential health benefits, including liver function support.
We’ve long identified sea lettuce as Ulva lactuca, but in all likelihood sea lettuce collected from the northern Atlantic is actually Ulva fenestrata. Other closely related Ulva species may also occasionally be gathered along with the more common form. In acknowledgement of this uncertainty and the fact that most other companies and even many phycologists haven’t yet caught up with this change (or entirely confirmed it), we use only the genus name Ulva when discussing sea lettuce. It should also be noted that scientific articles about Ulva lactuca published prior to 2020 may actually be about Ulva fenestrata!
