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Dulse is an reddish brown algae that grows in sea water. It is mostly found on the rocky shores of Northwest Pacific ocean, North Atlantic and Arctic oceans, and middle to south European shores.

It is also known as a seaweed superfood. Dulse is rich in Iodine, Calcium, Potassium, Manganese and Iron compared with other sea vegetables. It is a great source of Vitamin A, Vitamin C and Vitamin B-12.


When consumed, Dulse tastes like bacon - making it one of the main ingredients in vegan and vegetarian dishes. Dulse also contains high levels of fiber and omega-3 fatty acids which are important for heart conditions, brain function and many other processes to promote physical and mental wellness. 


Cultivating and Harvesting 

Dulse needs sea water and sunlight. Large scale and commercial cultivation of this seaweed is followed in parts of Europe and the Americas using lab-fertilized plantlets. These are then reintroduced in a protected sea water farm and allowed to grow for up to 4 months. 

Dulse naturally grows in abundance along the coastlines. Harvesters generally harvest them from their natural habitat. The best time to harvest is at low tide. Harvesters wade into the shallow waters and cut the sea weed.

Harvesting is done using using scissors or garden clippers. Pulling of the seaweed from the base is not recommended. Harvesters cut off only about half the size of the seaweed. This allows Dulse to grow back. 

Usually,  after a big storm, piles of fresh seaweed are washed ashore. Harvesters collect these and use them for food and medicine.


Consuming and Storing Dulse

Dulse can be eaten raw or cooked. It has a salty, bacon-like taste. It is also dried, powdered and stored.  It can be added to a smoothie, mixed with bread and pizza dough before baking. It is also brewed like tea and consumed.