Common Name: Dulse

The English name is derived from the seaweed’s Gaelic name “duileasc.”

Scientific Name: Palmaria palmata (formerly Rhodymenia palmata)

The scientific name comes from the Latin word “palma”, meaning hand. This is in reference to the hand-like shape of the seaweed.

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Dulse is a type of red seaweed native to the northern Atlantic coasts of both Europe and North America. It has been a dietary staple for northern coastal communities for centuries and is especially beloved in Ireland, Iceland, and Scotland.

Uses: A common preparation is to pan-fry the seaweed and enjoy it as a snack. However, it can also be incorporated into soups and stews.

Selection & Storage: Fresh dulse can be wild-harvested at low tide during its growing season, typically during the summer. It can also be found dried in flake or powdered form at health food stores.

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