Chondrus Crispus Sea Moss Gel



1oz Chondrus Crispus 

850ml Spring Water 

Glass bowel





  1. Weigh your Chondrus Crispus and clean out any shells, small crustaceans or molluscs. Place it into a sieve and wash it thoroughly under running water, to ensure all sea sand and debris are removed.  
  2. Be sure to clean it THOROUGHLY 3 to 4 times until the water runs clear.
  3. Soak your freshly clean Irish sea moss in a bowl of filtered or spring water ONLY .Soak overnight.
  4. Place entire contents into a pot and bring to a gentle boil for about 30/45 mins or until nice and tender(falling apart). Remove from heat and allow it to cool for 5 minutes.
  5. Add your cooled Irish Sea Moss with its water to a high speed blender and blend until completely smooth to create your chondrus crispus sea moss gel . Pour into a mason jar and place in the refrigerator. Keep for 2-3 weeks.  



Chondrus Crispus Cough and Cold Syrup
This recipe makes enough for about 4-8 cups worth (depending on the size of your mug or cup). It will keep for up to a week and you can heat a mug at a time to sip through the day. I have 1-2 mugs a day, depending on how severe my cough is and how much relief my body is craving.


  • 1200 ml water
  • 50 g dried carrageen (Mastocarpus stellatus or Chondrus crispus)
  • 2 tsp turmeric powder
  • 2.5 cm chunk of root ginger (chopped)
  • 2 tsp black peppercorns
  • Honey to taste.
Place the carrageen seaweed in a suitably sized saucepan and leave to soak for 15 minutes. Add the other ingredients (except the honey), bring to a boil before lowering the heat and simmering for 15 minutes. The seaweed will break down into smaller pieces and the result will be a thick, syrup like liquid. Sieve and put the syrup aside to cool. Heat as and when needed, adding honey to taste, keeping the remainder in the fridge for up to a week, covered. Somethings are worth closing your eyes to drink; think of the sea, get cosy and sip slowly