Spirulina is a nutrient-rich microalgae that grows in freshwater lakes and contains up to 60% high-quality protein. It provides essential amino acids, B vitamins, vitamin K, iron, magnesium, calcium, and antioxidants. Thanks to the blue pigment phycocyanin, spirulina has anti-inflammatory properties and strengthens the immune system. It supports detoxification by binding heavy metals and improving liver function. It also increases energy and performance thanks to its high iron and B vitamin content. Spirulina promotes skin health, strengthens hair and nails, and improves the intestinal flora thanks to its prebiotic properties. It also contributes to the regulation of blood sugar and cholesterol levels.

Spirulina has been known in scientific circles for years as the superfood of the future. This is not only due to its simple and quick cultivation, but also to its ingredients: Spirulina is one of the most protein-rich living organisms, with 60-70% protein. The algae also contains numerous essential fatty acids as well as valuable minerals and vitamins. Spirulina, therefore, is a true nutritional bomb in just a spoonful!

Compared to the dried form in tablets and powders, which have a strong flavor, fresh spirulina has a mild, fresh taste that can be incorporated into any dish. Furthermore, it doesn't clump in dishes, as is often the case with spirulina powder.
Added to that are the ecological benefits: By growing fresh seaweed from your windowsill, you're helping to minimize plastic packaging, significantly shorten transport routes, and thus reduce CO2 emissions – for life! Furthermore, several studies have now shown that dried products often don't contain what they say they do – a problem you won't have with your own farm – hence our motto: You grow it, you know it.

After about 1–2 weeks, the spirulina is ready for harvest. The culture should be dark green to maximize the yield. Those who don't want to wait that long can harvest earlier, but the yield will be lower. To harvest, the entire culture is poured through a filter. Most of the spirulina cells remain trapped in the filter, while smaller cells pass through the mesh and are collected in the second container.

The collected water still contains spirulina cells. To restart the farm, simply add fresh growing medium and replace the lid. Then, place the farm back on the windowsill, where growth continues.

When harvesting, you can filter your culture directly into the second farm jar, changing the jar every harvest (about every 10 days). The used jar can then be easily rinsed or even put in the dishwasher and used fresh for the next harvest. With this frequency, contamination should be avoided.

Spirulina grows with heat and light. With the MySpirulina Farm, you can harvest approximately 50 grams of fresh spirulina. Thanks to the light, harvesting is possible both in summer and winter, although growth can vary depending on conditions, as it is a living algae.