Dulse (Palmaria palmata)
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 briefly in a skillet 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 attached.
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.
Combine dulse with basil, garlic, olive oil, pine nuts or pumpkin seeds, and parmesan cheese in a food processor. Serve with pasta, eggs, toast, crackers etc.
Seaweed Salt n' Vinegar Chips
Whisk together a small amount of apple cider vinegar and oil in a bowl. Take several handfuls of Dulse and rub vigorously with the dressing until thoroughly coated. Toast in the oven for 10-15 minutes on medium-low heat, until the seaweed has crisped and begun to change color. Substitute the dressing of your choice for different flavors.