Dulse, also called dilliskor dilsk, is a beautiful and tasty red algae that grows along the northern coasts of the Atlantic and Pacific oceans. Culinarily speaking, dulse is our favorite seaweed because there are so many uses for it.
Dulse or algae in general are gaining popularity because they are generally rich in trace elements. Dulse in particular “tastes like the sea”, as a friend enthusiastically said upon trying dulse for the first time.
How to eat dulse?
You can eat dulse raw, right out of the bag. You can eat dulse pure or with cashews and raisins or dates, for example. You can use dulse as a salad garnish, or as an ingredient in soups. You can even fry it as a kind of vegan breakfast bacon. You can bake a super delicious bread with dulse. With dulse you can refine butter.
Yes, there are many recipes for lobe kelp.
Has dulse been eaten for a long time?
Yes! The use of dulse seaweed as food was first mentioned in writing 1400 years ago by an Irish monk. Today, dulse is harvested and eaten primarily in Ireland, Iceland, and the Atlantic coasts of Canada and the United States.
Tip: Read our article about the history of Dulse in Britain.
What does dulse look like?
A picture may be worth a thousand words, but a video says even more than a picture. So here’s a video showing our dulse from from the April to June harvest. The color and consistency varies depending on the season.
Dulse can be more purple, as in the video, or purple-brownish. The color depends on how much sun the dulse has received. Dulse leaves can also be firmer or more tender. It depends on whether the dulse is rather young or more mature.
And dulse can be bought in our store: Eichenhain (Oak Grove). 🙂
