Dulse Leaf

Dulse, also known as sea lettuce and sea parsley, is an edible red algae that is considered one of the most palatable of sea vegetables. Harvested by hand and dried in the sun, dulse retains a somewhat chewy texture and imparts a smoky, salty flavor to foods that is similar to smoked ham or bacon.

Although the use of dulse as food is still relatively new to Americans, it is very common in Northern Europe, especially in Iceland, Norway and Ireland. In terms of nutrition, dulse is an excellent source of calcium, potassium, magnesium, iron, iodine, manganese, copper, chromium, zinc, and vitamins A, B1, B2, B3, B6, B12, C and E.

Sprinkle dulse leaf liberally into smoothies, raw salads, cooked vegetables, dips, sauces, soups and stews.

Appearance, aroma and taste profile: Dark red and green flakes with a mildly spicy aroma. Smoky, salty and spicy. Blends well with savory herbs and warm spices.

Botanical Name: Palmaria palmata

Common Names: Dillisk, Water Leaf, Red algae, sea lettuce