Tuesday, September 30, 2008
Hello My Name Is: Dulse
images from algaebase.org
Dulse (pronounced as it looks) is a red algae that grows on the northern coasts of the Pacific and the Atlantic. Its often called "red kale" or the "beef jerky of the sea". It has a chewy, stringy texture and a nut-like flavor.
Growing habitat: Dulse fronds are 6 to 12 inches long. The plant attaches to rocks by a "holdfast," and grows in cold, turbulent waters on rocky shores (Pacific & Atlantic). Harvesting occurs from May through October when the plants are picked by hand during low tide and then sun dried.
Aliases: Palmaria palmata, Crannogh, Darusu, Dulce, Dillisk, Goéman à Vache, Neptune's Girdle, Raa-ts, Red Kale, Saccha, Sea-grass, Sheep Dulse, Shelldulse, Sol, Sou Sol, Tellesk, Water Leaf
Nutrition: Dulse is a good source of vegetable protein, iron, potassium, magnesium, iodine, chlorophyll, enzymes, Vitamin A, Vitamin B's, and dietary fiber. It is said to have the highest concentration of iron of any food.
History: Dulse has been been harvested for thousands of years in England, Ireland, Scotland, and Iceland. At the beginning of the 20th century it was often found in railroad stations as a snack.
Uses: Dried dulse can be chewed as is, pan fried, baked, chopped up and and added to soups or salads. Crumbled up it can act as a seasoning. Most people prefer to eat it not cooked because it gets mushy quickly. It can be bought in its whole form or as seasoning.
Preparation: If you're preparing to cook dulse: inspect for small shells; quickly rinse to tenderize and reduce saltiness; and chop or snip for use. More info can be found here.
Garden Salad with Dulse and Walnuts
Popcorn with Dulse
Chef Ken Bereron's Serendipity Smoked Dulse and Red Miso Dressing (scroll down)
American Dulse Pesto Sauce
Avocado Dip with Dulse Flakes
Dulse Chickpea Salad
Dulse Olive Tapenade
Dulse Vegetarian Pizza