THYME & SAVORY
Dulse Flakes (Palmaria palmata) c/s
Dulse Flakes (Palmaria palmata) c/s
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Dulse leaf, also known as sea lettuce, is a species of red algae harvested from the Atlantic and Pacific coasts. It is promoted as a nutritional supplement because it is abundant in protein, fiber, iron and vitamins C, E and B complex, as well as essential trace minerals.
Sprinkle dulse leaf liberally into smoothies, raw salads, cooked vegetables, dips, sauces, soups and stews.
a.
quick look
information at a glance
| approximate cups to one pound | 11 |
| origin | canada |
| active compounds | Dulse contains calcium, potassium, magnesium, iron, iodine, manganese, copper, chromium, zinc, and vitamins A, B1, B2, B3, B6, B12, C and E. |
| plant part used | leaf |
| processing | cut & sifted |
b.
buying & keeping
general guidelines and tips
| storage tips | Store in an airtight container away from direct light, heat and humidity. |
| appearance & aroma | Dark red and green flakes with a mildly spicy aroma. |
c.
uses
try something new
| culinary | Used as seasoning for stir fries, soups, stews, salads and other foods. |
d.
flavor profile
cut & sifted
dulse leaf
Smoky, salty and spicy. Blends well with savory herbs and warm spices.
Used fresh or dried, dulse has a soft, chewy texture. Its rich, salty, spicy flavor that makes it a good sea vegetable to mix into a variety of recipes—especially soups, stir fry and stews, it can also be enjoyed au naturelle. Soaked and rinsed it is eaten re-hydrated in salads It can be crisp-fried and served as a snack.
what else you should know
cut & sifted
dulse leaf
Dulse, also known as sea lettuce and sea parsley, is an edible red algae that is considered one of the most palatable of sea vegetables. Harvested by hand and dried in the sun, dulse retains a somewhat chewy texture and imparts a smoky, salty flavor to foods that is similar to smoked ham or bacon.
Although the use of dulse as food is still relatively new to Americans, it is very common in Northern Europe, especially in Iceland, Norway and Ireland. In terms of nutrition, dulse is an excellent source of calcium, potassium, magnesium, iron, iodine, manganese, copper, chromium, zinc, and vitamins A, B1, B2, B3, B6, B12, C and E.
Description: One of the Kelp members, Dulse is high in iodine and trace minerals, this herb is extremely high in nutrients and Dulse also contains ten amino acids. Dulse grows attached by its discoid holdfast to the stipes of laminaria or to rocks. It has a short stipe, fronds are variable. Color is deep-rose to reddish-purple. It is delicate yet leathery in texture. The flat blade gradually expands and divides into broad segments ranging from 50 cm long and 30 - 8 cms in width. The flat frond is wedge-shaped with branches or proliferations from the edge. North Atlantic dulse, between 6 and 12 inches long, grows on rocks in the intertidal region and is harvest at low tide. An iridescent marine plant, dulse is harvested by hand and sun dried. It requires six hours of sunshine to dehydrate properly.
Warning: Not for use in persons with hyperthyroidism
