Dulse

Palmaria palmata

seaweed

A thick, tough red seaweed whose fronds, 20 to 50 cm long, split into lobes like the fingers of a hand; dried, as flakes or pan-fried. It provides iodine and seaweed polysaccharides.

Origin

North Atlantic (Brittany, Ireland)

Season (United States)

all year round · grows in your region

Preparation

Dried, it is nibbled as it is, crumbled over a salad or pan-fried for a few seconds until crisp; rehydrated for five minutes in water, it is eaten in salads. Salty by nature: a rinse, or a short soak, takes some of it out.

Molecules

Seaweed polysaccharides · IodineIn small amounts, not counted ProteinMinerals & trace elements Sodium (salty foods)

Did you know?

In Iceland, where it is called söl, it was an important source of fibre for centuries; in Ireland, it is dillisk.