For centuries, the blue-green microalgae known as Spirulina has been consumed for their health benefits. Today, it’s a popular supplement commonly endorsed as the “miracle from the sea.” Although, the National Institutes of Health (NIH) claims there isn’t enough scientific evidence to determine that Spirulina products are effective. Regardless, the organisms are considered a potent superfood because they contain a high concentration of nutritional contents, including antioxidants, protein, and numerous vitamins and minerals.

Spirulina grows naturally in salty lakes and oceans in subtropical climates. It’s been harvested since Aztec times, from Central Mexico’s Lake Texcoco, and in west-central Africa, from Lake Chad. The people collect the algae and turn it into dry cakes.

At one point, scientists classified Spirulina as a plant because of its photosynthetic ability and richness in plant pigments. However, a new understanding of its physiology, genetics, and biochemical properties gained using modern technology led scientists to place it in the Bacteria kingdom as the Cyanobacteria species, classified in the genus Spirulina. Several species exist, with Spirulina fusiformis, Spirulina maxima, and Spirulina platensis being the most extensively studied due to their high nutritional and potentially therapeutic values.

Spirulina is also being studied to capture carbon. It absorbs carbon like other algae and plants as a part of its photosynthesis, making it a more sustainable option to create protein and other nutrients.

Spirulina is easy to harvest because it grows in microscopic spirals that tend to stick together. It has a relatively mild taste, albeit its bold color. Actually, the blue-green is so vivid that manufacturers use Spirulina merely as a color additive in packaged foods like gum and candy.

Algae can absorb toxins from the environment, so the fresh, home-grown version could be the healthiest option. Indoors you can control the conditions and ensure the environment is safe, producing only the most acceptable algae for optimal wellness. Furthermore, fresh, live Spirulina is far more nutritious than its dried counterpart.

The two ways you can go about doing this are: you can make a growing system from scratch, or you can buy one ready-to-go, like British startup Canopi’s Bloom system. Either way, you’ll be able to grow the immune-boosting and cholesterol-lowering superfood in the comforts of your home, toxins-free!

Bloom consists of two dishwasher-safe and BPA-free polypropylene “pods” docked onto a powered countertop base. Included are nutrient tablets (which also keep the water at the optimum pH for growth) and a live spirulina culture to get you started. All you have to do is place the culture, one of the tablets, and water in one or both of the pods. The base delivers proper light and temperature levels to the Spirulina throughout its growth cycle.

Five days later, the Spirulina is ready for harvesting! The system even has a built-in sensor that detects algae density in the water, which reacts when the density reaches a sufficient level and notifies you via an accompanying app.

Harvesting is just as simple. An integrated air pump pushes the contents in the pod through a fine filter, separating the spirulina concentrate from the water. Each harvest will give you one 5-gram serving, which you can blend into a smoothie, add to foods, or mix into a glass of drinking water.

Growing Spirulina is easy. You don’t need soil, and it can be grown indoors, so seasonal changes won’t be an issue. Plus, after the simple harvesting process, you can eat it immediately, keep it in the refrigerator for up to 3 weeks, or store it in the freezer.

All you’ll need is algae culture, nutrient solution, sunlight, water, a thermometer, and a tank (preferably a transparent one like a typical aquarium).

To make maintenance even easier, you’ll also need the optional air pump, hose, and pH strips. The former will oxygenate the water and stir the contents for you, helping the algae grow faster. The latter will let you know if the waters are at the preferred alkaline conditions for the Spirulina – which is higher than usual. The algae grow best in water, with a pH between 8 and 10.

Lastly, you’ll need a fine cloth to strain the algae from the water when it’s time to harvest.

Make sure you order ‘live’ spirulina cultures.

The nutrient solution can be purchased in pre-mixed bags and should contain sodium bicarbonate, potassium nitrate, magnesium sulfate, Calcium chloride, citric acid, iron sulfate, ammonium sulfate, salt, and urea.

Place the tank next to a window, preferably south-facing, for maximum sunlight exposure.

Fill the tank with non-chlorinated, filtered water. Avoid using tap water because it’s usually not pure enough and contains chlorine.

Keep a digital thermometer handy to ensure the tank conditions are an optimal 95°F (35°C). Spirulina thrives in water at this temperature but dies if it’s too hot or cold or doesn’t grow well.

If you didn’t get the air pump, you’d have to gently stir the water at least twice a week to get oxygen and sunlight to all the Spirulina cells.

If you notice your culture looking thin, use a pH strip to check the alkalinity of the water. The minerals in the nutrient solution should take care of the pH for you, but if the level is off, there are ways to fix it. Add a tiny bit of baking soda into the medium at a time to make the water more basic but not shock the organisms.

You’ll also need to use the pH strips when it’s time for harvesting. When the level has been at 10 for 24 hours, the Spirulina is ready to be consumed. It takes between 3 – 6 weeks to reach this point. When the medium is dark green and thick, the Spirulina should be ready; so, whip out the pH strips and check that water!

To harvest, scoop the Spirulina out onto the fine cloth and press the excess water out. Then, rinse the algae and repeat. The ready-to-eat results will look like dark green mush.

Try to avoid cooking the Spirulina because heat reduces its nutritional value. You can add it to basically anything, sweet or savory because it’s nearly tasteless and odorless. Interestingly, powdered Spirulina can have a strong taste or odor, but fresh Spirulina typically goes unnoticed.

According to the NIH, Spirulina supporters say it can be used to treat various heart, metabolic, and eclectic health issues, including high cholesterol, weight loss, diabetes, Lou Gehrig’s disease, allergies, and premenstrual symptoms.

Others recommend it as an aid for mental and emotional disorders, including stress, depression, anxiety, and attention deficit-hyperactivity disorder. There are even claims that consuming a mixture of Spirulina and zinc can help clear the body of arsenic in those whose drinking water has high levels.

Spirulina contains additional nutrients not found in the average daily vitamin. According to the FDA, it has significant amounts of B vitamins, calcium, copper, essential fatty acids, iron, magnesium, niacin, and potassium. Furthermore, it provides more protein than most vegetables – 60-70% of its dry weight is protein.

In addition, its antioxidant and anti-inflammatory properties are substantial. According to a 2014 study, 3 grams provide more antioxidants and exhibit more anti-inflammatory activity than five servings of fruits and vegetables.

Spirulina can also be used in animal feeds to reduce the effect of animal farming on the climate. CO2 emissions can be used to create spirulina.

A 2016 study involving 87 malnourished and anemic children from Gaza under age 5 found that the children who received Spirulina saw significantly more improvements in height and weight gain, iron and ferritin levels, and hemoglobin volume than those who received standard vitamin and mineral supplements.

Spirulina may help athletes by reducing muscle fatigue. According to a 2010 study, it contains various compounds with antioxidant properties, including beta-carotene, phenolic compounds, phycocyanins, and tocopherols, which aid in the recovery of exercise-induced oxidative stress.

One 2008 study involving 78 adults, ages 60 and 87, tested Spirulina’s lipid-lowering effects. After 16 weeks, the volunteers who took 8 grams of Spirulina supplements daily showed significant reductions in cholesterol.

These are just a few, but many other studies exist. However, many more also still need to be conducted to verify the benefits of Spirulina supplementation.

Spirulina may not be suitable for everyone. For example, individuals with certain autoimmune conditions, the genetic condition phenylketonuria, and those on immunosuppressants shouldn’t eat/drink Spirulina or take Spirulina supplements. It could worsen symptoms or weaken the effects of immunosuppressants because it enhances the immune system.

In addition, Spirulina could interfere with blood thinners and nonsteroidal anti-inflammatory pain medications, so individuals on drugs that do those things shouldn’t consume Spirulina.

Furthermore, pregnant and breastfeeding women should avoid it, too, since there is a lack of safety studies in this group.