Dulse

Scientific Name/Common Name: Rhodymenia palmate / Dulse

Part(s) Used: Dried whole/powdered fronds

Constituents/Active Ingredients: Protein (13%), vitamin C, calcium, magnesium, iron, zinc, selenium, iodine.

Overview: The seaweed known as dulse, otherwise known as Neptune’s girdle, is a rosy-bladed red algae that is widely distributed in the Atlantic & Mediterranean Oceans. Dulse has purple-red, short-stemmed, fan-shaped fronds that grow in tidal areas on rocks, shells, and larger algae. Dulse is rich in vitamins and minerals including iodine and can be eaten raw, roasted, boiled, fried, or dried as a relish. The custom of eating dulse, an acquired taste, dates back to at least 600 A.D. in northern Europe. Dulse used as a medicine is said to have a tonic effect and was traditionally used to treat scurvy and constipation. It is often added to soups, salads, and chowders in coastal towns where it can naturally be found.

Traditional Use/Benefits/Body Systems: To prevent goiter (iodine content), as a flavor enhancer in various dishes, as a good source of protein, vitamins, and minerals. To prevent scurvy (vitamin C content).

Clinical Studies/Scientific Research/References:

Duke JA. 1992. Handbook of Phytochemical Constituents of GRAS Herbs and Other Economic Plants. CRC Press, Boca Raton, FL, pp. 519.

Indergaard, M. and Minsaas, J. 1991. 2 “Animal and human nutrition.” in Guiry, M.D. and Blunden, G. 1991. Seaweed Resources in Europe: Uses and Potential. John Wiley & Sons.

 

 

Disclaimer: This information in our Herbal Encyclopedia is intended only as a general reference for educational purposes. It is not a replacement for medical advice. This content does not provide dosage information, cautions/contraindications, or possible interactions with prescription drugs. Please consult any relevant product labels for detailed information on use and with a medical practitioner for individual health advice.