In fact, harvesting Irish dulse (a process known as ‘dulsing’) goes back more than 1,400 years to the monks of Saint Columba – one of Ireland’s most important saints.

Irish lamb stew with spring vegetables and potato-dulse dumplings. Heather Arndt Anderson / OPB. There’s more that connects the Beaver State to the Emerald Isle than potatoes or a penchant for beer.

The reddish-brown fronds of dulse (Palmaria palmata), also known as dillisk or duileasg, were a nutrient-rich supplement for early diets, and Irish moss (Chondrus crispus), or carrageenan ...

Dulse, as the Irish call it, has been an important part of the diet in Ireland for centuries. An acquired taste when eaten on its own – one native likens it to chewing tobacco – it has umami ...

Ingredients. 1.35 kg neck fillets of lamb and nest end of neck cutlets (mixed) 2 tbsp seasoned plain flour; 350g onions, thickly sliced; 225g carrots, cut into chunks ...

Ingredients. Makes 10 to 12 regular scones or 20 to 22 small ones; 40g (1½ oz) Dulse, toasted and crumbled; Olive Oil; 1 medium onion, very finely chopped ...

Dulse, a red seaweed that commonly grows in the Northeastern Atlantic and around the UK, and Irish moss, which has a frilly, bushy shape, can be purchased at seaveg.com.

While eating dulse might be a new concept in the US, Irish families have been cultivating it for centuries. A company called Wild Irish Sea Veg started with two products, dulse and carrageen, in a ...

Dulse has long been cooked in Swedish and Irish kitchens, but, as Ball points out, there isn’t much room for seaweed stateside unless it’s wrapped around a ball of sushi rice.