Dorothy FarrarCANDY
Dulse (Palmaria palmata) is an alga found in the coastal waters of the Pacific and Atlantic. The edible seaweed is prepared like leafy greens and has a spicy yet mild aroma.
Interesting facts about Dulse
The dulse is a perennial plant and belongs to the red algae (Rhodoplantae). Dulse can grow up to half a meter in height and is attached to the substrate with a base in the form of a disk. From this arises a shoot, which then expands into a lobe. At the edge, the lobe splits into oval segments.
The seaweed is harvested at low tide and when dried can also be used as chewing tobacco. Only the leaves are harvested, while the roots remain in place. A dulse has reddish tufts of leaves that reach a length of about 20cm. When dried, the leaves are brown, while fresh dulse looks like red cabbage .
In German Dulse is also called “Lappentang”, in French the plant is called “dulce”. Dulse was already a vegetable among seafarers, which they took with them on their journeys due to its high iodine and vitamin C content to prevent scurvy. In addition, dulse was traded throughout Iceland until the 19th century. It was an important commodity, usually harvested in August. The leaves were then dried and stored in special huts or barrels.
Up until the beginning of the 20th century, around one tonne of dulse was harvested per year at two main locations in Iceland, but today the alga is only collected on a relatively small scale.
importance to health
The consumption of dulse can definitely be recommended, since the algae contains a lot of proteins and carbohydrates . Since dulse has only a very small proportion of fat , it is also extremely low in calories. It can also strengthen nails, hair, skin and connective tissue due to the trace elements, vitamins and minerals it contains.
Tradition also shows that dulse can also be extremely helpful for heartburn . In traditional Chinese medicine, algae are also used to treat edema , to dissolve hardening and to eliminate toxins and heat. They have a cooling effect and also have a cleansing effect. Dulse should therefore not be consumed if you have cold symptoms.
Ingredients & nutritional values
Dulse contains a lot of carbohydrates, proteins, trace elements and minerals. The zinc , phosphorus , calcium , magnesium , iodine and vitamin A content is particularly high . Since the alga also contains vitamin B12 , it is also interesting for vegans, since the vitamin is otherwise hardly found in plant foods.
intolerances
Because seaweed is high in iodine, it should not be consumed in excess. This is especially true for people who suffer from thyroid disease . The iodine content can be reduced by soaking the algae in water and then rinsing them off. This process can be repeated several times. The relatively high amounts of salt can also cause problems for some people, so in this case the algae should only be consumed in moderate amounts.
Shopping and kitchen tips
Dried dulse is available in delis all year round. Sometimes the seaweed is also offered in the form of flakes and powder, which can be used as a spice. Fresh dulse can be ordered from fishmongers and is mainly imported from France between May and October. Fresh dulse doesn’t last very long and should be used up soon. Dried, it can be kept for several months if it is stored in a dry, cool and dark place.
preparation tips
Fresh dulse has a tangy and mild taste, while dried dulse tastes more salty. To prepare dried dulse, it must be washed and soaked in water for about five minutes.
Fresh dulse is blanched and then shredded. It is used like leafy greens in Mediterranean, North American and Icelandic cuisine in particular. When roasted crispy, Dulse goes well with mashed potatoes, but it can also be eaten with fish dishes. It is also used together with carrots , cucumbers and lettuce to prepare a salad.
Dulse is also suitable as an accompaniment to seafood or egg dishes. Dulse can also be used for stews and soups, and fish fillets that are coated or filled with the algae are also very tasty. In Iceland, dulse is baked with cheese, eaten with butter, fried in a pan or eaten like chips.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.