Seaweed guide

Ideal for filling up with seaweed / seavegetables from our refill packets.

Cooking with seaweed and salty vegetables is Toine Wilke's cookbook. Nasi goreng with wakame, pasta carbonara with sea spaghetti and poké bowl with samphire: seaweed and salty vegetables offer endless culinary possibilities. Discover how you can easily spice up your meal with these healthy, sustainable and delicious products from the sea and dunes. With basic information about purchase, preparation, storage tips and other 'seacrets', so you can get started quickly at home.

In this book (in Dutch), Seaweed Chef Donald Deschagt of the restaurant Le Homard en la Moule, in Bredene, Belgium, shares original, feasible recipes with seaweed or sea vegetables as the main ingredient or seasoning. Also get started with delicious versatile vegetables such as salicornia, sea lavender, wakame and kombu: spelt (pulled wheat) croque with seaweed pesto, mussels with salicornia and wakame, smoothie with sea lettuce ... Very tasty, but also healthy and good for the environment!

Garden Force seaweed fertiliser can be used for: Soil drenching, foliar feeding, seed germination, hydroponics and other fertilisation processes. Directions for use: Shake well before diluting with water. Prepare for one application only. Use sprayer or watering can. Can be added to or mixed with other products.  Benefits: Rich in nutrients Increases yield and improves quality of crops and flowers Improves nutrient absorption in plants Helps develop plant root system Reduces effects of frost, drought and other stressors Builds resistance to pests and plant diseases Frequency of use and application: Potatoes / strawberries / tomatoes: Once every 2 weeks | Add 30 ml to 5 litres of water Flowers: Soak seeds, bulbs for 12 hours before planting | Add 30 ml to 5 litres of water Lettuce / Brassicas: Once every 3 weeks | Add 30 ml to 5 litres of water Grass: Once every 3 weeks | 10 – 20 ml per m² Notice: In the event of fungal attack or drought – Add 60 ml to 5 litres of water. Storage: Store in a cool, dry place, avoid excessive heat, moisture and prolonged exposure to direct sunlight. Keep out of reach of children.

Samphire, sea lavender, oyster leaves, seaweed: all are examples of salty vegetables. Along the Dutch and Belgian coast, but also in other countries, the salinization of the soil is increasing, including agricultural land. Growing salty vegetables is a solution for using this agricultural land, but you can also do this at home! You can grow salty vegetables everywhere; in the garden, on the balcony, in the greenhouse, in your room, or even on the kitchen counter, whether you live on the coast or not. Zilt  teaches you how you can grow the most delicious vegetables with salty cultivation and, not unimportantly, how you can process them in surprising and tasty dishes. Because not only is the increase in saline products in our diet a solution for agriculture, the vegetables are rich in minerals, vitamins and often also dietary fibre.

Ideal for filling up with seaweed / seavegetables from our refill packets.