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 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.

Seaweed has long been collected around the Irish coast and utilised for fertiliser and sometimes food. Now, ... Pure Ocean Algae, is the first in the world to grow the edible seaweed dulse ...

Entertainment From Portrush dulse with Ian McElhinney to Co Louth cabbages with Shayne Ward: Anna Haugh’s Big Irish Food Tour The 15-part series finds the chef on a culinary tour of her homeland ...

Thank you for sending your payment for the dulse. I so hope it will help your wee friend who is ill. I definitely have great faith in it after the experience with my Mum who was sick too.