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Dulse, also called Dillisk, Dilsk or Red Dulse, is a red seaweed harvested in the cool waters along Atlantic coast of North America and along the shores of Ireland and Norway. Seaweeds are included in a quite poorly defined group of plants known as algae.
Red Dulse is in the Palmariaceae family which is a family of algaes. The word “seaweed” is a common term used to describe anchored marine plants belonging either to red (Rhodophyta), brown (Ochrophyta) or green (Chlorophyta) groups. Red Dulse, which is an edible seaweed, ranges in shades from red to dark purple and is characterized by its unique colour and the way it grows on the face of rocks, shells and boulders.
Dulse is an excellent source of phytochemicals minerals, protein and a superior source of iodine. Europeans have been eating this ancient sea vegetable for the past 1,500 years. Early farmers in Iceland and Ireland harvested strands of Dulse from their rocky shorelines and garnished otherwise bland meals with this red seaweed.
The first recorded use of seaweeds in North America was in the early 1600s when it was offered to scurvy-ridden European sailors by the native Indians of the East Coast of Canada. Writings from approximately 600 AD tell of St. Columba and the monks of Iona eating red Dulse.
Dulse is painstakingly harvested by hand during a short summer season of June to October. Once debris (such as shells) is removed and dried in the sun, it is ready to be flaked and powdered. Dulse can be eaten raw, roasted, fried, dried or as a thickening agent for soups.
The taste and energetics of red Dulse are savoury, umami and salty with drying, moistening and cooling qualities. Dulse has an affinity towards the musculoskeletal system, heart, blood, thyroid, endocrine system, eyes and skin.
1 teaspoon of Dulse to one cup of boiling water. Infuse for 15 minutes, strain and drink up to three cups a day.
Sprinkle on any food such as eggs, veggies, popcorn or soup where you would like a savoury and salty flavour.
Cautions & contraindications:
Persons with hyperthyroid must be careful because too much iodine from seaweeds in the diet can increase the production of thyroid hormone.
This information is for educational purposes only and is not intended to diagnose, treat or cure any disease or illness. Please consult your healthcare provider prior to the use of this product if you are pregnant, nursing, taking medications or have a medical condition. Individual results may vary.