Characteristics

Dulse is a red algae, scientifically known as Palmaria palmata, of the family Palmariaceae, commonly known as dulse and in Japan as darusu.

It grows abundantly in the North Atlantic and Pacific Northwest.

It is small, with flat, smooth, soft leaves that open like the fingers of a hand and can vary in colour from pink to purple.

Dulse is harvested at low tide from June to October, the leaves are cleaned and dried in the sun before being sorted and sent for packaging, storage and sale, or for grinding.

It is said that ancient Celtic and Norse warriors chewed this seaweed while marching, and that monks used it to make food for the poor some 1400 years ago.

Properties and uses of dulse

Dulse is rich in protein, vitamins A and C, iron, zinc and calcium.

It also naturally contains potassium, sodium and iodine.

It is an excellent dietary supplement and is good for the thyroid and even indicated for anaemia.

Dulse seaweed has a mild, distinctive flavour. 

It is used in soups and sauces, but also in starters, omelettes, quiches and fish dishes.

After a short soaking period, dulse combines well with onions and is a delicious accompaniment to oat or cereal based dishes.

It can also be added to salads after soaking.

Dulse is available from health food stores in various forms: dry, flakes, tablets and powder.

Benefits of Dulse

As well as being a salt supplement and a regulator of thyroid function, dulse seaweed can be used to aid digestion when taken after meals.

Its unique combination of vitamins, minerals and amino acids makes it an ideal anti-stress product.

Lysine, an essential amino acid found in low levels in vegetables but in high levels in dulse, in combination with vitamin C, is able to limit the proliferation of the herpes virus.

Contraindications

Avoid during pregnancy and when breast-feeding, and consult a doctor if you suffer from metabolic disorders.

Overdose may cause thyroid dysfunction, tremors, irritability, tachycardia, insomnia and hypertension.