Several different kinds of seaweed are included in the group of seaweeds called Dulse: Dilsea edulis, Lawrensia pinnatifida, and Palmaria palmata (aka Rhodymenia palmata)
In general, Dulse has flat, tough and leathery, purple or deep-red broad leaves (called “blades”) with jagged edges. The blades grow up to 24 inches (50 cm) long and 8 inches (20 cm) wide, depending on the variety.
Dulse is an acquired taste, have a salty, strong seashore flavour, as would be expected. It needs long simmering to make it tender. The dried form can be ground and used as a seasoning, though some people like eating the dried as an out-of-hand snack food — it is a traditional snack food at the Ould Lammas Fair at Ballycastle, Northern Ireland.
Dulse is perennial, liking underwater ledges, particularly just below the low tide mark or near it, anchoring itself to rocks, or to kelp along northern coasts in the Atlantic and Pacific oceans.
It grows so quickly that in some places it can be harvested every two weeks. It is best harvested late spring to mid-fall, if only because then the weather is such that it is easy to spread it out to dry on the shore. After being collected, small snails or shells are washed off, and then it is spread out and air dried.
Cooking Tips
Soak whole dried dulse in cold water, then rinse well. Flaked can be used as is.
When adding to dishes, only add additional salt at the end to see how much is really needed after the salt from the dulse kicks in.
Nutrition
Rich in iron, protein, fluoride and vitamin B6 and B12.
Language Notes
In Scottish Gaelic, “Duileasg”; in Irish, “Dillisk”
