Dulse

Dulse Palmaria palmata

Dulse grows in shady crevices and on sheltered rocks, forming a thick layer of vegetation that covers many of the ledges where we harvest. It is dried immediately after harvest, and then allowed to absorb a little moisture before being packaged, making it softer and easier to chew.  The resulting tenderness allows Dulse to easily be eaten raw.

Dulse can be torn up and used as condiment, added to soups after cooking, mixed into salads and vegetable stir-fries, or eaten out of hand as a snack. It makes a versatile last minute addition to a wide variety of dishes, and provides a crispy snack and sandwich topping when fried for about 30 seconds on medium heat with a little butter or oil. Lightly toasted in a frying pan or low heat oven for a couple of minutes, dulse becomes crisp and can be eaten like chips, or processed in an electric coffee grinder to be used as a salt substitute and flavor additive.

Dulse contains significant amounts of iron, potassium, iodine, and a broad spectrum of other vitamins, minerals, and trace elements. There are written records of dulse being harvested for food in Iceland and Ireland as early as the 12th century.

If your dulse dries out, leave the bag open overnight in a humid place allowing it to absorb moisture from the air, then seal it up again.

All seaweeds are inspected before packaging for shells and shell fragments, but please keep an eye out for any that may still be present.

Dulse with Mashed Potatoes

3 lbs potatoes

8 cloves of garlic

1/4 cup heavy cream, yogurt, or sour cream

1/4 cup butter

1-2 cups of dulse according to taste, cut with scissors or torn up by hand into bite sized pieces

Pepper to taste

Boil the potatoes and garlic until tender, pour off the water, and mash with the remaining ingredients. Serve hot.

Dulse Pesto

Combine dulse with basil, garlic, olive oil, pine nuts or pumpkin seeds, and parmesan cheese in a food processor, or chop finely with a knife. Goes great with pasta, eggs, on toast, crackers etc.

Dulse Grain Salad

2 cups of rice, couscous, quinoa etc.

5 cloves of garlic

1/4 cup olive oil

2 TBSP lemon juice

1-2 cups dulse, torn into bite sized pieces

1/4  cup raisins

1/4 cup nuts or seeds (walnuts, pumpkin seeds etc)

1/4 cup chopped fresh basil or 1 TBSP dried

2 TBSP fresh dill or 1 TBSP dried

1/8th tsp cayenne pepper

Salt and black pepper to taste

Cook the grains with the garlic until done. Mix in remaining ingredients and set aside to allow the flavors to infuse. Best served cold or at room temperature.