Dulse is so tasty, North Atlantic fishermen eat it directly off the rocks before or after it's sun-dried. Dulse makes a delicious salt substitute and being rich in vitamins and minerals makes dulse a healthy addition to your diet.
Dulse (Rhodymenia palmata) is a reddish-brown, edible seaweed grown in the North Atlantic and Northwest Pacific. Dulse is grown on larger seaweeds and rocks, picked by hand during low tides from June to September.
Eating dulse has many health benefits, including promoting beautiful skin and hair, strengthening your digestive system, alkalizing your blood and reducing excess fat.
According to Jack Ritchason, Ph.D., N.D. in his book, The Little Herb Encyclopedia, dulse reduces high blood pressure, important if you're on a sodium-restricted diet for this condition.
Dulse is high in potassium and low in sodium compared to salt. Use dulse instead of salt in all of your food, including soups and salads.
Dulse has the most protein of sea vegetables next to nori seaweed, about 22 percent protein and is rich with vitamins such as vitamins A, B1, B2, B3, B6, B12, C and E. Dulse also contains important minerals like iodine, potassium, iron, calcium and magnesium.
Avoid dulse if you have thyroid problems. Dulse has a high iodine content, which can induce hyperthyroidism.
Consult with a doctor before eating dulse if you're pregnant or breastfeeding.