Dulse seaweed (PALMARIA PALMATA) is a red seaweed of the Palmariaceae family. It grows in shallow waters, along rugged coastlines. The seaweed is small and its thalli, which reach up to 30 centimeters [12 inches] in length, are smooth and soft.
It's hand-harvested between May and October, at low tide. It is then selected and left to dry in the sun and wind.
Dulse seaweed is widely found in Middle Eastern regions, particularly in Lebanon and Syria. Its presence in these areas is documented in around 1300 A.D. It is assumed, however, that even the armies of Genghis Khan made extensive use of it, because it is easily preserved and prepared.
Origin
WHY IT SHOULD BE EATEN
Dulse seaweed is a kelp that offers a nice balance of nutrients, including vitamin C, iron, and magnesium. This richness of its active ingredients makes it ideal in countering the feelings of tiredness and fatigue, in addition to being an anti-stress food.
Because of its properties, it's recommended for the optimal integration of micronutrients into the daily diet, especially in vegan and vegetarian diets.
Due to its high salt content, too, it can be considered an effective natural “supplement” to take after engaging in athletic activity.
It has an almost spicy taste and fits in beautifully in appetizers, omelets, salads, fish dishes, sauces and condiments, savory soups, light soups, risottos, sautéed pastas, or in stewed vegetables. Alternatively, it's added raw to the creams, sauces, and mayonnaise, and can be used in vegetable or grain salads, drizzled with the same.
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