Dulse/Dilisk (Latin - Palmaria Palmata)

dulse or palmaria palmata

Dulse (dillisk/ seaweed/ Palmaria palmata) is a seaweed that grows in the intertidal zone; the region of shore line found between high and low tides along North Atlantic and Northwest Pacific coastlines. Dulse is found attached to rocks by means of a holdfast, it grows between 25 and 45 cm in length and is characterised by red or purple translucent fronds.

Dulse grows and is harvested by hand during the spring and summer months. It is then spread out thinly and cured in open fields by the wind and sun. During frequent turning, any adhering shells or other debris are removed. Dulse is deemed saved when the outer surface of the frond is covered with sea salt that has moved to the outer surface of the frond from within as a result of capillary action. In this cured state dulse has a shelf life of several years, when kept dry and out of strong direct sunlight, therefore, dulse may be consumed at leisure.

As the table on the next page, demonstrates dulse is a rich, natural source of essential vitamins, ions and sea salt and contains no artificial preservatives or flavourings. Dulse is a low calorie food stuff, containing high levels of roughage, important in sustaining proper bowl and intestine function and is an excellent dieting health food, eaten on its own or used as an ingredient when accompanying salads and other dishes. (See preparation instructions).

Dulse has traditionally been eaten in the West Coast and the other coastal regions of Ireland, since before the great famine of 1845 and is usually sold accompanying periwinkles (Littorina littorea, which are boiled in salted sea water). The bountiful clear and pollution free waters of the West Coast of Ireland result in the growth of rich luscious dulse with a taste that is unsurpassed, supplied to you at a quality and at a price that is unbeatable (see ordering information).