Note: Being a summer harvest and due to the particularly strong sun in 2022, the dulse is currently firmer and more brown in colour than dark purple. The brown colour will remain until late in the autumn.
Dulse is also called sea lettuce or dilsk and is a very tasty red alga. It grows on the northern coasts of the Atlantic and Pacific.
Dulse as a food was first mentioned 1400 years ago by an Irish monk. Today, dulse is eaten mainly in Ireland, Iceland, and the Atlantic coasts of Canada and the United States.
Dulse has a slightly nutty and salty taste. It's great as a snack. Mixing dulse with fruit such as dates, apples or raisins is unique but tasty. Dulse can also be pan-fried and turned into chips. It's also yummy in salads, with potatoes and pasta. In soups and similar dishes dulse acts as a flavor enhancer. You can even use dulse when baking bread, as the Welsh do with nori. In Icealand, dulse is traditionally eaten with butter. In Ireland, it was commonly served together with beer.
Hint: Algae dries out quickly, even packaged. But the solution is quick and easy. Spray with water from a spray bottle or simply sprinkle a little water over the sea veg and toss it around in a bag. Let it stand for at least 20 minutes. Shortly the water is fairly evenly absorbed and the sea veg becomes fresher and more tender.