Irish Moss is an amazing sea vegetable, also referred to as Sea Moss (although technically they are from different species, but they are used in the same way).  This incredible seaweed has been used for centuries to support a wide variety of ailments, from respiratory issues, bladder disorders, bronchitis, halitosis (bad breath), intestinal disorders and glandular problems to swollen joints, lung difficulties, thyroid conditions, tuberculosis, tumors, and ulcers.

Irish Moss (Chondrus crispus) is also a plentiful source of fibre, vitamin K, calcium, iron, magnesium, zinc and many other nutrients (this can vary depending on seasonality). 

You can easily make Irish Moss gel from this moss. Irish moss gel is a popular ingredient used among vegan chefs when making a wide variety of foods, drinks and desserts. As an emulsifier it can literally transform the textural qualities of certain foods, helping to bind fats and liquid water-based constituents. Make up some gel and keep it handy in the fridge to add to smoothies, raw desserts and more! (see instructions below)

Ingredients:  Irish Moss (Chondrus crispus) dried sea vegetable 100%.

Make Irish Moss gel at home using a raw method, or you can add a little heat to speed up the process if you are in a rush.

Simmer Method:

1. Rinse the dry Irish Moss seaweed thoroughly multiple times to remove any debris, and to lighten the flavour.

2. Add one cup (or less if you require a soft set) of Irish Moss to two cups of the liquid of your choice.
3. Simmer slowly until most of the seaweed has dissolved (20-25 minutes).
4. Remove any undissolved fragments, or strain the solids through a sieve, and pour into a clean jar or mould to set.

Raw Soaking Method:

This takes a little longer but it’s worth it if you prefer raw.

Method:

1. Rinse the Irish Moss in cold water until the debris has been removed.  Continue rinsing until the water runs clear.
2. Soak approximately 15g of dried Irish moss in 1/2 a cup of cold water for approximately 4-6 hours (or ideally overnight).
3. When this is completed, drain and give the Irish Moss a thorough rinse. (use the drained water to nourish plants or your skin!)
4. Blend or puree 1 cup of Irish Moss with a 1/4 cup of water in a high speed blender until it becomes a paste.  You may need to add a bit more water and scrape the sides down, but try to use as little water as possible.
5. Rub some of the paste between your fingers; continue blending if you feel any lumps or grit otherwise it may not set properly. The moss is ready when it’s nearly double the size and weight of its dry original state. It should be odourless and tasteless.
6. Store the gel in an airtight container in the fridge for 2-3 weeks (although it may last much longer). You can also freeze it by simply pouring the mixture into ice cube trays, pop it in the freezer, and then storing in an airtight bag or container.

Once you make Irish Moss gel using either of these methods, the gel can be stored in the fridge for 2-3 weeks or frozen in ready-to-use containers (like ice trays), then used in a number of different ways.

The quantity of gel will vary with its consistency and the ingredients in the recipe – this may involve a little trial and error until you are happy with the consistency you prefer but we hope the below suggestions help.

Please note the strong aroma of ocean that comes out of a packet of Irish Moss is a good indication this is an authentic product. However it may be off putting to some.  If you rinse the Irish Moss raw seaweed under running water before you start to prepare the gel this ocean flavour will diminish.  The colour will also lighten as you make the gel.