The history of dulse seaweed: from ancient traditions to our menu

Dulse, a type of red seaweed found along the North Atlantic coast of Britain, has a long and fascinating history that stretches back thousands of years. This humble sea vegetable has been a staple in the diets of coastal communities and continues to gain popularity in modern cuisine for its unique flavour and nutritional benefits. Let's explore the rich history of dulse, from its ancient traditions to its place in contemporary dishes.

Ancient beginnings, the origins of dulse

Dulse, scientifically known as Palmaria palmata, has been harvested and consumed by humans for centuries. The earliest records of dulse use date back to the ancient Celts and Vikings. These seafaring cultures recognised the value of this nutritious seaweed, incorporating it into their diets as a reliable source of vitamins and minerals.

Fun fact: dulse is often coined the ‘Viking age beer snack’ and was the perfect accompaniment to their tipples many moons ago.

Individuals who inhabited the coastal regions of what is now Ireland and Scotland used dulse as a vital food source. They would harvest it from the rocky shores during low tide, dry it for preservation, and consume it as a snack or incorporate it into various dishes. Those who ventured on long voyages, relied on dulse as a durable and nutrient-rich food that could sustain them during their journeys across the seas.

In historical texts and folk medicine

Dulse's significance is not only evident in archaeological findings but also in historical texts and traditional medicine. In Irish and Scottish folklore, dulse was often mentioned as a powerful remedy for various ailments. It was believed to have healing properties, particularly for digestive issues and thyroid health, due to its high iodine content. 

The use of dulse in folk medicine was also prevalent in Iceland. The Icelandic sagas, medieval literature that chronicles the history and legends of the Norse people mention dulse. It was considered a valuable resource during times of scarcity, providing essential nutrients that were otherwise hard to come by in the harsh northern climates.

The decline and resurgence of dulse

Despite its historical significance, the consumption of dulse saw a decline in the 20th century as modern agricultural practices and global trade made other food sources more readily available. However, the recent resurgence of interest in foraging and sustainable and health-conscious eating has brought dulse back into the spotlight. 

Today, dulse is celebrated not only for its nutritional benefits but also for its unique umami flavour, which adds depth to a variety of dishes. Chefs and home cooks alike are rediscovering the versatility of dulse, using it in many contemporary dishes.

Modern uses of dulse in cuisine

In modern cuisine, dulse has found a new life as a gourmet ingredient. Its rich, Savory taste makes it a popular addition to many dishes. It can be used as a seasoning, sprinkled over salads, or blended into dressings and sauces to enhance flavour.

Dulse flakes, powder, and whole leaves are now available in health food stores and online, making it easier than ever to incorporate this ancient superfood into your diet. Its high fibre content, along with its vitamins and minerals, makes it a valuable addition to a balanced and nutritious diet. 

In the restaurant, we use the ingredient in many of our dishes. Take the iconic trout pastrami for example. The seasoning blend of this is a homage to Katz’s Deli in New York, with the addition of dulse seaweed to make it, well… more Dulse. The incredible ingredient features across a lot of our ever-changing menu, make sure to ask the team which next time you’re in.

Dulse and sustainability

One of the key factors driving the renewed interest in dulse is its sustainability. Seaweed farming, including dulse cultivation, has a minimal environmental footprint compared to traditional agriculture. Seaweeds do not require fertilizers or pesticides, and their growth helps to absorb excess nutrients from the water, contributing to healthier marine ecosystems.

There has also been a real resurgence in foraging in recent years with many chefs, both amateur and professional, finding these gastronomic treasures to use in their cooking. Dulse seaweed being one of the many ingredients people are foraging nowadays.

As consumers become more aware of the environmental impact of their food choices, dulse offers a sustainable alternative that supports ocean health and biodiversity. Its cultivation can also provide economic opportunities for coastal communities, creating jobs and supporting local economies.

Conclusion

From ancient traditions to modern cuisine, dulse has a rich history that spans cultures and centuries. Its nutritional benefits, unique flavour, and sustainability make it a valuable addition to any diet. As we continue to explore and celebrate the foods of our ancestors, dulse stands out as a remarkable example of how ancient wisdom can inform and enrich our modern culinary practices.

You can make a reservation on our dedicated booking page. Spaces always fill up fast in our Michelin-recommended, two-rosette-awarded restaurant, so you best be quick.