Clearspring Dulse Sea Vegetable Organic

Name: Clearspring Dulse Sea Vegetable Organic
SKU: 52555
Availability: InStock

£4.95

Purple-red in colour and slightly spicy in taste, this Clearspring organic Dulse sea vegetable can simply be washed, soaked, cut and added to soups and salads, or dry roasted and crumbled as a garnish. For a rich tasting treat, try deep frying it straight from the pack. Dulse is the best known sea vegetable from the North Atlantic and its versatility and ease of use make it a popular choice for a wide variety of dishes.

Clearspring Dulse is Palmaria palmata, sustainably wild harvested from the North Atlantic.

The main benefits of Clearspring organic dulse sea vegetable

High in Vitamin B12
Fat, sugar and yeast free
High in Protein, fibre and iron
Organically grown and certified
Suitable for vegetarians and vegans

Ingredients: Dried sea vegetable (Palmaria palmata)*. *organically grown

Due to the nature of the product, this may contain a trace amount of fish, molluscs and/or crustaceans. Dulse is naturally rich in iodine. People sensitive to the effects of iodine are advised to seek medical advice before consuming this product.

How is dulse seaweed harvested?

Clearspring dulse is a top-quality product from dedicated suppliers who put their heart and soul into the harvest of those vegetables. Recently, Clearspring have learnt about the magical harvesting procedure which brings this much-loved vegetable with its beautiful red colour and rich flavour. Dulse, or Palmaria palmata to give it its botanical name, originates from the North Atlantic ocean. The earliest record of dulse is of St Columba’s monks harvesting the sea vegetable some 1,400 years ago in Ireland, and it is there that has shown the greatest eagerness towards the consumption of dulse. In fact, the common name ‘dulse’ originates from the Irish, and has come to be in widespread use even in countries where English is not used. Dulse is frequently used in Northern Ireland, Iceland and North East America as both a food and a medicine.

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Dulse is a seaweed which grows attached to Liminae algae or rocks by its discoid holdfast (root-like structure). When the tide comes in, it is often covered by around 25 meters of water. The tentacles of the dulse, which range in colour from deep rose to darkish burgundy, are said to be very beautiful when they dance in the tidal surge. In order to reach the dulse, harvesters must travel in flat-bottomed dories to remote shores in the early hours of the morning. The harvesters then drop their anchors on a very long, shallow bay and wait for the tide to go out.

A dulse harvester experiencing the harvest for the first time described how, as the sun was slowly rising and beginning to light up the sky, the entire landscape was painted an orangey red hue, which he suddenly realized was dulse. The employees then begin to walk around under the rising sun, gathering up the dulse into their baskets one small handful at a time. Once the collected dulse has been safely returned to shore, it is laid out on nets laid out on fields of beach stones to dry in the sun, and then carefully packed for storage. Because the experience of harvesting dulse is such a magical one, there are many in the business who have been doing it for years, referring to themselves as ‘dulsers’. Dulse is very nutritious and rich in fibre, and is considered one of the most delicious sea vegetables, with its slightly salty flavour and chewy texture. It contains high levels of protein, even higher than chickpeas, almonds and whole sesame seeds. It makes a very versatile ingredient, and can even be pan-fried and combined with tomato and lettuce to give a great-tasting DLT sandwich.

Directions: Requires prior hydration and/or boiling. Without prior preparation it can be ground with mortar and pestle and then it can be used as a condiment and baked as an appetizer. To prepare, simply wash and soak in cold water for approx. 10 minutes. Drain well and rinse briefly before chopping and adding to your meal. Preparation of soups, scrambles, croquettes, pies, rice and pasta.

Nutritional Information: Typical values (prepared stock) per 100g: