Most of our wild sea vegetables are hand harvested from the Gulf of Maine, including coastal islands across the Bay of Fundy and on up to Nova Scotia. Some species (notably our Icelandic Kelp Blend) are harvested further north in Iceland.
Sea vegetables are harvested following the tides, from small boats or by scrambling along rocky beaches at low tide. Some intrepid souls even don wet suits and wade into the cold Atlantic water to harvest! The plants are cut to leave the holdfast behind for regrowth, and many of the same beds have been sustainably harvested in this fashion for 40+ years.  The freshly harvested sea veggies are taken to drying facilities to be solar or air-dried at warm, mild temperatures.  The dried sea vegetables are then shipped to our processing plant, where they’re graded for quality and stored to await final packaging.
Harvesting, drying, and processing are all done in accordance with National Organic Program (NOP) Standards. Please see The Harvest for more information on harvesting.