Laminaria digitata is a tough, leathery, dark brown seaweed that grows to two or three meters. The holdfast which anchors it to the rock is conical and has a number of spreading root-like protrusions called rhizoids. The stipe or stalk is flexible and oval in cross-section and maybe over 1 inch in diameter and grow to 5 feet in length. The blade is large and shaped like the palm of a hand with a number of more or less regular finger-like segments.

This seaweed can be distinguished from the rather similar Laminaria hyperborea by being darker in color and having a shorter stipe that does not easily snap when bent
This liquid extract of Laminaria seaweeds is obtained by filtration, after a long maceration and stirring of the seaweed in a mixture of glycerin and water. The Laminaria we use is coming from the Iroise sea, located in Brittany, the very heart of the resource, washed by waters of exceptional quality.

Laminaria digitate belongs to the Laminaria genus which is well known in the food and agriculture industry for its gelling properties. Rich in polyphenols and minerals, it is also eaten in salads for its remineralizing and refortifying qualities.