Page 292 - The Forager’s Guide to Wild Foods

Dulse, Palmaria palmata and

Palmaria mollis (PALMARIACEAE)

DULSE or Dillisk is a name given to two very similar
species. P. palmata is found on the east coast of North
America, whereas P. mollis is found on the west coast.
Dulse is found on rocks or attached to kelp species.
TIDAL ZONE: They tend to be common at around 16 ft.
(5m) deep, between the mid to subtidal zone.
FROND: Fronds are dark purple to rusty brown in P.

palmata and lighter red in color in P. mollis. Fronds are
4-15 inches (10-40cm) long, always soft, flat, heavily
lobed ribbons, lacking in veins that branch at base near
the holdfast. Branching at the base resembles a palm, into a powder, or eaten fresh from the ocean. Dry
hence the genus name Palmaria. dulse quickly for best results.

HOLDFAST AND STIPE: disc-shaped holdfast with a DULSE SMOKED SNACKS: Ingredients: 1 cup of
very short, discrete stipe fresh dulse, olive oil. Thoroughly coat each dulse
EDIBLE PARTS: fresh new fronds frond in olive oil and lay them out flat on a sheet of
aluminum foil. Loosely place a second piece of foil on
KEY MEDICINAL USES: It is an anti-inflammatory.
top, and place it in a smoker next to a dish of water
HOW TO HARVEST AND EAT: Harvesting is best from
for roughly 30 min. Finish the cooking process in
mid-May to OctoberDulse has a mild flavor, and some
the oven on high for 10 min. or until the dulse turns
strains of cultivated P. mollis taste meaty when smoked
crispy.
or fried. It can be dried, roasted, smoked, fried, ground
Irish Moss, Chondrus
crispus (GIGARTINACEAE)

IRISH MOSS or Carrageen Moss grows all over the
world on rocky substrates.
TIDAL ZONE: It grows to a depth of 65 ft. (20m), be-
tween the mid to low tide line.
FROND: The multibranched fronds give it a bushy, fan-
like appearance but the fronds themselves are quite flat
and tough. On average, they grow about 6 inches (15cm)
tall. Color can be light pink to lime green in shallow wa-
ter and dark purple, red or brown in deeper water.
HOLDFAST AND STIPE: Holdfast is disk-shaped. The
stipe is thin and narrow. There isn’t a clear distinction before serving. When concentrated, it can also be
between where the stipe ends and where the frond be- used toset jellies or deserts. Irish moss is also used
gins. as a clarifying agent in homebrewing.
EDIBLE PARTS: fronds IRISH MOSS AGAR: Ingredients: 1 bowl of Irish
KEY MEDICINAL USES: It was traditionally boiled with moss. Alternate between soaking in cold water and
milk and honey to treat sinus infections and colds. It drying the Irish moss in the sun until all of the col-
contains iodine and sulfur. or has been removed (at least a week of soaking and
HOW TO HARVEST AND EAT: Harvest the fresh new drying). This style of agar is perfect for soups and
tips in spring and autumn. Dried Irish moss produces broth. It can be further concentrated by boiling the
a gelatinous substance when boiled, so it can be added seaweed then straining the liquid, which cools to
whole to thicken soups and stews, and then removed form a gel. This gel is then dehydrated for storage.

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