Dulse is an edible red or purple algae that grows wild along the shorelines of the Atlantic coast of Canada, Norway, and Ireland. The months of June through September are prime harvesting months for dulse.
Harvested as food for thousands of years, dulse is considered a superfood because it’s rich in iodine, potassium, fiber, micronutrients and phytochemicals. It has been traditionally used to treat scurvy, improve thyroid function and control parasites, and is eaten as a plant protein.
Dulse has a bland flavor and can be eaten fresh or dried. It is also processed as a thickener or stretcher to be included in other packaged foods. Dried dulse seaweed can be found in health food stores or the grocery store. It can be added to soups and stews to enhance their flavor by infusing the “umami” (fifth taste) in the dish.