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Palmaria palmata
Dulse is a beautiful red algae that often grows on the stems of oarweed. It has a soft and silky texture and deep red/purple colour in winter, with a greenish-yellow colour in summer. The leaves are small, flat and hand-like. Grows up to 30-40 cm in length. Historically it was used by the Vikings as a beer snack and a source of nutrients, but there are also have long traditions of using dulse in coastal communities in Ireland.

Fresh dulse has surprisingly delicate, savoury notes; whereas when dried, there is a smokiness that gives way to a sweet aftertaste, with some notes of liquorice and nuts. While it’s tender enough to be eaten fresh, pickling it will heighten the flavour and texture.

It can also be dried or cooked. It has a crunchy feel that makes it perfect for a snack. Excellent with cheese, in salads and sandwiches, or as a seasoning. It is a tender vegetable that does not require simmering or soaking like many other seaweeds.It has a bacon-like taste and changes colour when fried in a pan or in the oven. It has become known as ‘vegetarian bacon’.
Dulse can also be used on pizza or in bread dough and sandwiches. Also great for sweet desserts or in chocolate.

Contact us to buy wild harvested dulse wholesale.

We use milled dulse in several of our products!

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