Get To Know your Fresh Raw Spirulina
This is my first foray into writing a blog which folks have been asking me for so let’s give it a shot.
The subject that I feel needs to be discussed is raw fresh spirulina. As you know I do not sell raw spirulina unless someone comes to the farm directly to pick it up fresh from the mornings harvest. As I was taught in France they never ever ship raw spirulina as its shelf life is very short about seven days tops (with the lid off in the fridge). As the spirulina is still alive it needs to breathe, so keeping the lid off is critical. Shipping fresh spirulina doesn’t end well even packed into a cooler with ice packs especially in the summer months. It begins turning bad immediately, the lack of oxygen just suffocates it. The end result is rotten smelling spirulina that should be tossed at once and not consumed. So if you’re lucky enough to live near a cultivator give them a call and see if they are willing to sell you some fresh. Best part is you get to visit a spirulina farm!
Fresh pressed raw spirulina ready to eat.
If you can get your hands on raw fresh frozen you’re in pretty good shape. As it has been frozen its shelf life is much longer and its ships fairly well. I have personally been getting ready for winter by making fresh spirulina balls and freezing them for winter. Just pull one out and drop it into your blender and your smoothie is ready to go. If you check around you will find a couple of cultivators shipping frozen fresh raw spirulina.
One thing that I have noticed with the raw fresh spirulina being sold is that it contains way too much water. As the French Spiruliniers (spirulina farmer in French) taught me there should not be more than 20% water content left in the fresh spirulina. The reason is once you harvest the spirulina you have to press it to remove the water so it stabilizes. It then has the consistency of clay and it has that gorgeous blue green color, and you’re not paying for a bunch of water…
Some freshly harvested spirulina draining.
I hope that my first blog post has made you the reader a bit more educated about raw fresh spirulina. Stayed tuned for my next post not exactly sure what or when it will be at this time, but I’m sure I’ll think of something.
Best
N
Get To Know your Fresh Raw Spirulina
This is my first foray into writing a blog which folks have been asking me for so let’s give it a shot.
The subject that I feel needs to be discussed is raw fresh spirulina. As you know I do not sell raw spirulina unless someone comes to the farm directly to pick it up fresh from the mornings harvest. As I was taught in France they never ever ship raw spirulina as its shelf life is very short about seven days tops (with the lid off in the fridge). As the spirulina is still alive it needs to breathe, so keeping the lid off is critical. Shipping fresh spirulina doesn’t end well even packed into a cooler with ice packs especially in the summer months. It begins turning bad immediately, the lack of oxygen just suffocates it. The end result is rotten smelling spirulina that should be tossed at once and not consumed. So if you’re lucky enough to live near a cultivator give them a call and see if they are willing to sell you some fresh. Best part is you get to visit a spirulina farm!
Fresh pressed raw spirulina ready to eat.
If you can get your hands on raw fresh frozen you’re in pretty good shape. As it has been frozen its shelf life is much longer and its ships fairly well. I have personally been getting ready for winter by making fresh spirulina balls and freezing them for winter. Just pull one out and drop it into your blender and your smoothie is ready to go. If you check around you will find a couple of cultivators shipping frozen fresh raw spirulina.
One thing that I have noticed with the raw fresh spirulina being sold is that it contains way too much water. As the French Spiruliniers (spirulina farmer in French) taught me there should not be more than 20% water content left in the fresh spirulina. The reason is once you harvest the spirulina you have to press it to remove the water so it stabilizes. It then has the consistency of clay and it has that gorgeous blue green color, and you’re not paying for a bunch of water…
Some freshly harvested spirulina draining.
I hope that my first blog post has made you the reader a bit more educated about raw fresh spirulina. Stayed tuned for my next post not exactly sure what or when it will be at this time, but I’m sure I’ll think of something.
Best
N
