Sea-haricot thrives in places where the water turn-over rate is high. It is gathered from March to October during high tide periods. Is is appreciated for its delicious marine taste.

Tasting tip : rinse and drain with mild water, and cook as reguler haricots. You can warm them up in a steam oven or cook them in a pan with oil and butter. they can also be used to make mixed cold salads.

Composition : Seaweed (Himanthalia elongata), water, salt, citric acid.

Cannery : Algues de Bretagne

Origin : Rosporden, Bretagne (France)

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