Dulse is rich in vitamin A, B6 and B12, potassium, phosphorus and iodine, which is necessary for the thyroid gland. It also contains sugar, starch, amino acids, vitamins E and C, soluble nitrogen, yeast, bromine, magnesium, sulphur, calcium, soda, radium, rubidium, manganese, titanium and trace elements. It is good in soups, pasta dishes and casseroles. Use 1-2 tablespoons of dulse when making bread dough.

Place 1-2 tablespoons of dulse on a pan for a moment or until the pieces become crispy. Sprinkle over pasta, soups, pizza and salads. Dulse may also be eaten like candy. It should be kept moist to prevent hardening.

Icelanders used several species of seaweed for food. Dulse (Palmaria palmate) was the most common and it is the only seaweed that is still generally harvested. Icelanders also consumed Irish moss (Chondrus crispus). Both Dulse and Irish moss were used throughout the year but in hard times or famine, other varieties like Dabberlocks (Alaria esculenta) and Icelandic kelp (Laminaria hyperborean) were used. Dulse was commonly used in Iceland and still is, it is harvested and known in many contries.

Dulse was eaten whole often with butter and commonly used in thick soups and bread. In thick soups and bread dulse was usually used 1 part barley or oatmeal / 1 part or more minced dulse.

(Palmaria palmata)