Harvesting Dulse at Donegal Thatched Cottages

Dulse is a seaweed which attaches to rocks on the seashore. It is known as dulse in the northern half of the country but as dilisk in the west and south. It grows in bunches of small, flat, burgundy coloured leaves about the length of your thumb, with some leaves up to twice that length. Usually you will find it growing on the sides of rocks or in crevices which are fully covered when the tide is in but which are exposed when the tide is half or fully out. It is more inclined to grow on headlands or outcrops of rock rather than in sheltered coves. Often you will find it where clusters of tiny mussels are to be seen. Do not mistake it for longer flat, leathery seaweed. Remember it is soft and pliable. On Cruit Island you will find it on rock outcrops down from the Golf Club facing Owey Island, which is famous for its dulse.

Having picked your dulse spread it out on a flat rock to dry in the sun and wind. If it is a really fine day it should fully season in one day. Otherwise it will take two or three sessions in between showers. It is most important that you do not allow rain to fall on the drying dulse. Heavy rain will simply bleach your hard won dulse and leave it tasteless. Fully dry and seasoned dulse will keep safely for weeks, even months. You will often see it for sale in plastic packs in the shops in Dungloe.

Dulse is mostly eaten raw and chewed almost as a person would chew gum. It has a distinctive salty seafood taste which can be a bit off-putting for the uninitiated but which is almost addictive for those reared to its taste. It is better than peanuts when eaten with a pint of Guinness ! It can also be boiled in water to make a thick soup or added to food to serve as both a flavouring and thickening agent. It can also be diced and sprinkled over food in much the same way as pepper. It contains many healthy additives, in particular iodine. Happy harvesting.

Harvesting Dulse at Donegal Thatched Cottages