Dulse, also known as sea lettuce and sea parsley, is an edible red algae
that is considered one of the most palatable of sea vegetables.
Harvested by hand and dried in the sun, dulse retains a somewhat chewy
texture and imparts a smoky, salty flavor to foods that is similar to
smoked ham or bacon.
Although the use of dulse as food is still relatively new to Americans,
it is very common in Northern Europe, especially in Iceland, Norway and
Ireland. In terms of nutrition, dulse is an excellent source of calcium,
potassium, magnesium, iron, iodine, manganese, copper, chromium, zinc,
and vitamins A, B1, B2, B3, B6, B12, C and E.
