Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Dulse along with all the recipes employing Dulse presented on this site, with 45 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Dulse recipes added to this site.

These recipes, all contain Dulse as a major wild food ingredient.

Dulse, (also known as Purple Laver, Dillisk, Dilysg or Creathnach) Palmaria palmata is is a red alga that grows along the northern coasts of the Atlantic and Pacific oceans, where it is a traditional food. It grows attached attached to rocks by a holdfast and is commonly used in Ireland and Atlantic Canada both as food and medicinally.

Dulse grows from the mid-tide portion of the intertidal zone (the area between the high tide and low tide) and into deep water. Fronds may vary from rose to reddish-purple, and range from about 20 to 40 cm. From June through September, it is picked by hand at low water, brought to drying fields (or spreading grounds) and put through a shaker to remove snails, shell pieces, etc. The fronds are spread thinly on netting and left to dry, turned once and rolled into large bales to be packaged or ground later. Sun-dried dulse is eaten as is or is ground to flakes or a powder. It can also be pan fried quickly into chips, baked in the oven covered with cheese with salsa, or simply microwaved briefly. It can also be used in soups, chowders, sandwiches and salads, or added to bread/pizza dough. Fresh dulse can be eaten directly off the rocks before sun-drying.

Dulse (known in Welsh as dilysg) occurs in the Mabinogi of Math mab Mathnowy as one of the things that the enchanter, Math uses to construct a boat.