Organic Carragheen, also known as Irish Moss, is harvested by hand in Donegal. We buy it in bulk and pack it into paper bags for shipping, or sell it in returnable glass jars with a deposit locally. In Ireland it has traditionally used a thickener in soups or stews, or boiled to make a thick gel that can be then diluted as a tea to treat chest congestion. We recommend soaking a handful for at least ten minutes, then boiling it with a few cups of water. You can add ginger and turmeric root during boiling. Once reduced some, immediately strain out all solids and leave the carragheen to cool. Keep it in a jar in the refrigerator for several months and use as needed.