Sugar Kelp (Kombu) | Winter Harvesting Secrets ❄️

Published: Sun, 02/15/26

Updated: Sun, 02/15/26

My idea of late winter fun is wander the coastline and plunge my hand into icy ocean water in search of winter delicacies. Not for everyone, I realize🥶! I'm always on the look out for culinary treasure and certain seaweeds are growing abundantly right now, like rockweed (great baked for a salty crispy snack) and sugar kelp (kombu). Am I crazy? Who else has a wacky winter activity they want to share?

If you prefer to stay warm and dry, leave the foraging to our team and come out and dine in at our secret supper club for next dinner, the Plant Lover's Feast on March 28th, menu below...

My Forager's Diary:

My favourite seaweed is ready for harvest in Feb/March on days with low tides. Sugar kelp (Saccharina latissima) which is our local kombu is great for stocks or dried for spice mixes. It's salty and packed with a savoury herbaceous flavour that is utterly addictive.

🌱 Typical Growth Season

Late winter through spring: This is when sugar kelp grows the fastest, with the blades (or leaves) of the seaweed growing up to 2" a day as cold, nutrient-rich water and increasing light promote photosynthesis. I only harvest seaweed if it's unattached, never pulling it up of the sea floor as it provides habitat for so many creatures. As another sustainable option you can prune the blades when you find attached seaweed, leaving them to continue growing.

Our Next Secret Supper..

Plant Lovers Feast

Chef Bruno Feldeisen, our favourite Michelin starred French judge from TV's 'The Great Canadian Bake Off' + kick-ass Filipino-Canadian Chef Chelseah Compton are creating a plant inspired six course dinner at Swallow Tail in Vancouver - March 28th ONLY

We have 2 menu options for you...

Menu 1

Four Course – 5pm seating only – 99

Roasted Young Carrot & Ginger Soup, Sunflower Seed Crouton
Green Chive Oil, pickled lily spear
King oyster mushroom “scallops”, black truffle risotto, roast vegetables
Purple yam takaki, seaweed aioli, herb salad, ginger green sauce
Warm Apple & Blueberry Crisp
Olive Oil Polenta Cake & Candied Citrus

Menu 2

6 Course – 7:30pm seating only – 159
Fried lions mane mushroom tart, frisse, cashew cheese, lemongrass, coconut curry
Roasted Young Carrot & Ginger Soup, Sunflower Seed Crouton
Green Chive Oil, pickled lily spear
King oyster mushroom “scallops”, black truffle risotto, roast vegetables
Purple yam takaki, seaweed aioli, herb salad, ginger green sauce
Honey Roasted Pear, Vegan Blue Cheese, Toasted Cashew & Maple Crumble
Warm Apple & Blueberry Crisp
Olive Oil Polenta Cake & Candied Citrus
*Menu may change depending on market availability

Plant Lover's Feast - Reserve a seat!

BYOB | Meet the Chef | Long Table Dinner | March 28th ONLY

Swallow Tail, 495 east 20 ave, Vancouver, BC V5V 1M6, CANADA

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