Our Harvesting Process
Sustainably Hand-Harvested from the Shores of Mull
At Isle of Mull Seaweed, every jar begins with a tide. We hand-harvest our seaweed—kelp (Laminaria digitata) and bladderwrack (Fucus vesiculosus)—from the pristine shores of the Isle of Mull, guided by the rhythms of the sea and a deep respect for the marine ecosystem.
We collect only what the ocean can spare, using scissors to trim the seaweed above the holdfast (its root-like anchor), allowing it to regrow naturally. This low-impact method ensures that the seaweed beds remain healthy, biodiverse, and productive for years to come. We never harvest beach-cast or mechanically remove seaweed, and we always rotate our foraging spots to avoid overharvesting.
Why Kelp and Bladderwrack?
Laminaria digitata (Tangle Kelp)
This large brown seaweed thrives in the cold, nutrient-rich waters around Mull. It’s packed with iodine, potassium, and natural glutamates that give our chutneys their signature umami depth. Kelp forests also play a vital role in marine ecosystems—absorbing carbon, sheltering wildlife, and protecting coastlines from erosion.
Fucus vesiculosus (Bladderwrack)
Recognisable by its air-filled bladders, bladderwrack grows in the intertidal zone and is rich in antioxidants, minerals, and alginates. We use it in our Seaweed Hot Sauce, where its briny, mineral-rich flavour pairs beautifully with chilli heat. Bladderwrack has been used in traditional medicine for centuries and is now gaining recognition as a sustainable “blue food.”
Our harvesting is a family affair—Tara, Angus, and their two children all play a part in gathering, sorting, and preparing the seaweed. It’s slow food, done the island way: with care, curiosity, and a commitment to the sea that sustains us.