Palmaria palmata, also known as dulse, grows on north-facing cliffs and shady crevices. The blood red plants branch into many small lobed fronds and dry to a deep purple. It has a long tradition in the cuisines of many Northern European cultures. Dulse is rich in potassium, iron, iodine and trace elements. We do our best to pick out shell fragments, but take care for any we may have missed.
Dulse is usually enjoyed as is, raw. It is stored with just a bit of dampness, to make it soft for snacking. If your dulse dries out, just leave the bag open overnight in a moist place. It’s also very versatile in cooking and lends it’s rich ocean flavor to a wide variety of dishes from salads to soups to stir fries.
Raw dulse adds another dimension to any green SALAD with brilliant purple color and tangy salty flavor. Simply tear or cut the dulse into bite size pieces and mix it in.
Dulse is perfect in CHOWDERS, especially prized by vegetarians for its rich seafood flavor. Begin by sautéeing two onions, two cups celery, one cup dulse, salt, and spices for a few minutes. Then cut three potatoes and add to 8 cups of milk, soy milk, or water. Cook for twenty minutes, then puree about half of the soup in a blender before serving.
Dulse goes well in any vegetable STIRFRY. Just cut the dulse into bite size pieces and add 1/4 cup per serving to the skillet.