Spice / seasoning grinder - glass

Seaweed is a very diverse group of organisms. They are central to the base of marine ecology and are a dominant aspect of the Dutch coast. This field guide contains more than 130 different species of seaweed, differentiating between green, red and brown weeds. The seaweeds shown in this field guide are all easily recognisable by magnifier or even the naked eye. This guide will describe characteristics, differences between similar species, habitat, how seasons effect seaweed and lastly its dispersion along the coastlines. Underwater sightings, time zones and beach sightings are made possible by its plethora of detailed pictures. Information about optimal sites for finding seweed are covered in the guide as well. In short, all the material and information you'd need to get started.

In Proef de Zee (Taste the Sea), Anne Fleur Sanders lists the properties of the different seaweeds and gives surprising recipes of vegetarian dishes such as sea spaghetti with burrata, roasted tomatoes and basil, of dishes in which seaweed is combined with fish, shellfish or aramis salad with trout and ginger dressing and sweet dishes such as chlorella meringues. The descriptions and recipes by Anne Fleur Sanders, the styling of Anya van de Wetering and Room 465 and the photography of Bella Thewes make Taste the Sea a fantastic book that inspires you to get started with seaweed!

All Purpose Seaweed Fertiliser Our seaweed is organic and hand harvested in the pristine water off the Wild Atlantic Way on the West Coast of Ireland. It is the perfect, high quality seaweed that can be added/worked into soil before planting, on top of the soil or added to compost. Its abundance in minerals, such as magnesium, boron, calcium and potash aswell as trace elements and amino acids encourages: Rapid growth Improves soil structure and fertility Provides longer lasting fruit and vegetables and brighter flowers Stimulates grass, root and leaf growth Promotes early flowering and higher sugar content in fruit Protects against environmental stresses, fungal infections and pests Nourishes plants and delays aging Directions: It can be used anywhere in your garden. Simply use 1 1/2 scoops per gallon of water for house plants and 3 scoops per gallon of water for ornamental trees, shrubs, fruits, vegetables or lawns. For fuits and vegetables at pre-bloom use 1/2 scoop per gallon of water per 100 ft row. Application frequency: Ornamental trees and shrubs: first at bud formation, second 2 weeks later and third 14 to 21 days later House plants: first at emerge then every 2 weeks and once a month at dormancy Lawns: start at initial growth stage then at 3 to 4 week intervals, add additional applications after periods of stress or dry spells Fruits and vegetables: pre bloom, repeat every 3 to 4 weeks through blooming season

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

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.

The booklet is made of a waterproof material 'Stone Paper': a tree-free mixture of mineral powder and non-toxic resin. With such a sustainable booklet you can safely go to the 'rock coast' of the Oosterschelde in search of the oyster thief and the speckled seaweed.