Botanical Name: Chondrus chamissoi

Common Name:

English: Irish Moss, Sea moss

Also, known as: Carragheen, Carraigin, Carrageen, Carrageen Moss, Mousse d’Irlande , Irisch Moos, Musgo perlado, Irlandisches Moss, Jelly Moss, Felsenmoss, Gelatitang, Knorpeltang, Perlmoss, and Dorset Weed, Chondrus crispus

Origin: Canada

Harvested: Cultivated

Parts Used: Entire plant (Thallus).

General Information:

Chondrus crispus, also called carrageen sea moss, species of red algae are seaweed-like kelp or dulse, which are good herbal foods. Irish moss occurs both in the lower intertidal and shallow subtidal stages, in 5-25 m depending on wave action, water transparency and local topographic conditions is a tufted seaweed with thin branching fan-like fronds from 5-20 cm long. The alga is cartilaginous, varying in color from a greenish yellow to a dark purple; when sun-dried and bleached. Color of fronds varying with the period of the year and depth, from white to yellowish-green in summer and in shallow water and dark purplish-red in autumn and in deeper water, frequently iridescent underwater.

Irish Moss has been used in Ireland since the beginning of the 19th century as a folk remedy for respiratory ailments. They are effective both internally and externally for soothing dry and inflamed surfaces or membranes. Used as food for domestic animals like sheep and horses in Iceland and also in Norway, Scotland, and Ireland. The alga is also boiled with milk and sugar or honey and served as a drink in many places. Its use was exported to New England in the USA in the mid-19th century.

Also found on rocks and stones and in tide pools. It is widely distributed and abundant, forming a thick carpet over rocks and ledges. Irish Moss is harvested as Carragheen to be used in the food, pharmaceutical, and cosmetic industries. It is a source of carrageenan used to make soups, jellies, etc. and as a thickening agent for sweets. Ireland was also used as a traditional remedy for respiratory disorders. The Irish-moss industry is the oldest seaweed industry in the U.S.A., since 1940.

How to use:

Powdered Herb:

There are different ways to use a powdered herb.

Food Preparation: You can add the powdered herb to any superfood herbal smoothie, sauces, spreads and even cookies. Also for children, you can mix the powdered herb with honey or glycerin to make a paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help the medicine go down. This method is also known as "Electuaries".

Capsules: Encapsulating your own powdered herb at home, gives you the assurance that the contents of the capsules are pure herb and no filler or any other products. These capsules can be taken with liquid.

Poultice: Poultice can be made with herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.

Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make the herbal shot.

Precautions:

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purpose ONLY

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.

Irish Moss Powder