Organic certification IOFGA

Dulse is a superb source of minerals and vitamins compared with other vegetables, comprises all trace elements needed by humans, and has a high protein content.

It is commonly found from June to September and may also be picked by hand when the tide is out. Dulse is commonly used in Ireland, Iceland, Atlantic Canada and the North east United States as food and medicine.

It may be found in many health food stores or fish markets and may also be ordered directly from local distributors. In Ballycastle, Northern Ireland, it is traditionally sold at the Ould Lammas Fair.

It is particularly popular along the Causeway Coast. Even though a fast-dying tradition, there are lots of who gather their own dulse.

Along the Ulster coastline from County Antrim to County Donegal, it is eaten dried and uncooked very similar to how one would eat snacks at a drinks party.

. Cooking Dulse’s properties are very similar to those of a flavour enhancer. It is commonly known as dillisk on the west coast of Ireland. Dillisk is on a regular basis dried and sold as a snack food from stalls in seaside towns by periwinkle sellers.

Fresh dulse may also be eaten directly off the rocks before sun-drying. Sun-dried dulse is eaten as is or is ground to flakes or a powder. In Iceland, the tradition is to eat it with butter. It may be pan fried quickly into chips, baked in the oven covered with cheese, with salsa, or simply microwaved briefly. It may be used in soups, chowders, sandwiches and salads, or added to bread pizza dough.

Finely diced, It may be used as a flavour enhancer in meat dishes, such as chili, in place ofmonosodium glutamate. Dulse comprises iodine, which prevents goitre

Our Dulse may also be supplied in capsules or flakes, please see our online shop.