Dulse Seaweed (Palmaria palmata)

I. General Information

A. Scientific Name:

Palmaria palmata

B. Alternative Names:

Dulse

C. Pronunciation:

dulss

II. Sourcing and Origin

A. Source:

Collected from the North Atlantic coasts of Ireland, Iceland, Canada, and France.

B. Geographic Origin:

North Atlantic coasts (Ireland, Canada, Iceland, Scotland)

C. Method of Processing:

Hand-harvested, sun-dried, roasted

III. Properties and Uses

A. Physical Properties:

Red-purple fronds, chewy, smoky flavor

B. Chemical Composition:

Protein, potassium, iron, iodine, omega-3 fatty acids

C. Primary Uses:

Skincare: Soothing and antioxidant extracts

Haircare: Mineral-rich nourishment

Wellness: Energy and thyroid support

Culinary: Snack, seasoning, soups

Household: Salt substitute

D. Key Benefits:

Chewy, savory, nutrient-dense; good source of plant protein

IV. Safety and Considerations

A. Potential Allergies:

Possible iodine intolerance

B. Best Practices for Use:

Eat roasted as chips or sprinkle flakes on dishes

C. Special Precautions:

Overconsumption of iodine-rich seaweed may stress thyroid

V. Fun & Educational Facts

A. Historical Context:

Staple in Irish and Scottish coastal diets for centuries

B. Did You Know?

Dulse can taste like bacon when fried!

C. DIY Recipe Idea:

Dulse chips

Dulse chowder

Dulse seasoning flakes