Botanical Name: Palmaria palmata
Origin: Canada - Nova Scotia - Bay of Fundy
Cultivation: Wildcrafted, sun-dried, and sustainably hand-harvested from the icy, clean waters of the Bay of Fundy, Canada.
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.
Qualities: Dulse provides a wealth of minerals, vitamins, fiber and protein. 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 contains calcium, potassium, magnesium, iron, iodine, manganese, copper, chromium, zinc, and vitamins A, B1, B2, B3, B6, B12, C and E.
Appearance & Aroma: Dark red whole leaf strips with a mildly spicy aroma.
Flavor Profile: Smoky, salty and spicy. Blends well with savory herbs and warm spices.
Common Uses: Dulse leaves are versatile and can add a salty, tangy flavour to brighten grains, soups, vegetables, salads, popcorn, or almost any other dish. Dulse can also be encapsulated or brewed as a tea. It can be cooked whole, eaten dried, or added to other dishes.
Storage: Store in a cool, dark, dry place in an airtight container.