Dulse

Dulse, also known as ragweed, is an alga that can be bought in various forms. Find out everything you need to know about the effects and use of the seaweed in our product information.

Worth knowing about Dulse

Dulse is native to the Atlantic and Pacific and belongs to the red algae. Due to their salty-spicy, slightly nutty aroma, the fresh algae are popular as food in some countries such as Iceland or Ireland. In addition to the taste, the supposed effect of dulse algae contributes to its popularity: like chlorella, dulse is considered to have detoxifying properties, among other things. It has also been proven that the algae provide plenty of minerals and trace elements.

The fanned kelp is dark red and has a delicate, firm texture that reminds some of bacon. Note that seaweed can naturally contain a lot of iodine, so adjust your diet accordingly.

Purchasing and storage

Fresh dulse is available in selected shops from summer to autumn. Once in brine, the seaweed will keep in the fridge for two months. Air-dried goods that are still slightly damp have a minimum shelf life of months. If it has become too dry, it can be “refreshed” by moistening it with water. You can also buy dulse flakes and also purchase dulse seaweed powder, which is often sold as a dietary supplement.

Kitchen tips for dulse

Rinse fresh dulse seaweed well under running water and drain, after which the leaf-like seaweed can be used raw. Simply soak dry goods until the desired consistency is reached. Similar to leaf salads, a salad can be prepared from kelp. Briefly scalded, the alga resembles red cabbage and can be used as an aromatic side dish. Other uses include soups, stir-fries, egg dishes and casseroles. You can also try frying chopped dulse in a pan or using it to bake savory bread. Dulse flakes can be used very well as an ingredient for smoothies and porridges.