Dulse (Palmaria Palmata) is a type of red algae that keeps its red-purple colour even
when dried. Its Latin name refers to the hand-like shape of the whole plant,
composed of thin flat fingers joined at the base. Dulse thrives in the cold turbulent
waters of the Atlantic, and has been significant in the foodways of the British Isles,
since Celtic times. Dulse is also prevalent in North American waters, and is a
traditional food of the Mi’kmak First Nations. Forbes Dulse is sustainably harvested
and naturally dried in Nova Scotia, where high tides of the Bay of Fundy create
optimal growing conditions.
After soaking in water, dried Dulse has a soft texture and a fairly strong savoury-
sweet flavour. It is excellent in vegan versions of clam chowder or potato fish cakes.
With its huge hit of umami, Dulse reminds some tasters of bacon. This inspires many
vegan bacon recipes, some of which are as simple as coating dry Dulse strips in
vegetable oil and frying until crisp.
Like all sea vegetables, Dulse differs nutritionally from plants growing on land. Sea
vegetables have a higher content of minerals such as calcium, potassium and iodine.
They are also rich in protein, amino acids, iron, vitamins and soluble and insoluble
fiber. Dulse is especially high in iron, and has a favourable sodium/potassium