Dulse : Palmaria Palmata

Dulse has been traditionally harvested for generations, and can be eaten straight from the pack, but remove any holdfasts and check for lost shrimp, it is also great steamed over potatoes, or toasted or grilled till crisp and eaten as a snack.

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Our Dulse is supplied dried in 40g resealable packs or 240g catering packs


40g Retail pack
UK/EU Price £4.00 per pack


5 Pack - 5 x 40g Retail packs
UK/Europe Price £16.00


** NEW ** 50g Flaked Dulse Pack
Price £4.50
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240g Catering Pack
Price £12.00


Kilo Pack - 4 x 240g Catering packs
UK Only Price £42.00








DULSE

SUGAR KELP

MIXED SEAVEG

SEA SPAGHETTI

KOMBU

CARRAGHEEN

SPIRULINA

PURPLE LAVER

WAKAME

SEA SPICE

SEA BATH

SPECIALS

RECIPES

BOOKS

A good selection of Sea Vegetable and cookery books is available on amazon.co.uk
[click here - opens in new window]

NEWS and EVENTS

RECIPES

Potato Pancakes with Dulse

Take 1lb (450g) cooked mashed potato, add 2 desert spoons (25g) of plain flour, and 1/4oz (7g) of finely chopped dulse, mix together, split into portions, and roll in golden breadcrumbs. Shallow or deep fry in olive oil. Add pepper to taste and serve.

Tasty Seaweed Soup

Take 1 pint of fresh cold springwater, and add 1 desert spoon of Marigold reduced salt bullion, finely chop and throw in ΒΌ oz (7g) each of Dulse, Wakame, and mixed Sea Salad, heat gently to near boil and simmer for 7-10 minutes. Serve with crutons, toast, or fresh buttered bread.

Baked Beans with Dulse

Take a tin of baked beans, and a handfull of Dulse, coarsely chop the dulse and add to the baked beans in a saucepan, gently heat and serve.

Other Recipes from www.dmoz.org

Garden Salad with Dulse and Roasted Walnuts - Salad recipe using arugula or other greens.

Irish Dulse Soda Scones - Recipe ingredients include white flour, egg, and buttermilk or sour cream.

Montrealfood.com: Dulse - Article by Barry Lazar on ways to introduce dulse to the reluctant.

Vegan Endive and Dulse Salad - Salad ingredients include oranges, and Japanese rice wine, rice vinegar, and ginger pickle.






Nutritional Information


General

Vitamins

Minerals

Protein

12-21 %


Vitamin C

150-280 ppm


Calcium

2000-8000 ppm


Fat

0.7-3 %


B-Carotene

663 i.u.


Iodine

150-550 ppm


Carbohydrates

46-50 %


Vitamin B1

7 ppm


Iron

56-350 ppm





Vitamin B2

2-5 ppm


Magnesium

0.2-0.5 %





Vitamin B3

2-19 ppm


Manganese

10-155 ppm





Vitamin B6

9 ppm


Sodium

0.8-3 %





Vitamin B12

6.6 ppm


Zinc

3 ppm





Vitamin E

1.71 ppm





Analysis carried out at the University of Galway. Ireland.
Irish Seaweed Centre - In new window.








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mailto: maire@seaveg.co.uk