Find out how to eat vitamin-packed seaweed in soups and salads.
If you were to walk along the rocky beaches at the mouth of New Brunswick’s Bay of Fundy at low tide, you’d very likely find
people collecting seaweed by the basketful. Dulse, the purplish-brown plant they’re gathering from the rocks, is a gem of the
North Atlantic. Once gathered and sun-dried, it will be shipped to specialty markets all over the world.
New Brunswick’s dulse (say it like “pulse”) is one example of a growing infatuation with eating seaweed. This family of
nutrient-packed sea vegetables has been turning up everywhere from school lunches (where savvy parents swap it for potato
chips) to gourmet restaurant fare. Why all the love? Let’s just say that, as foods go, seaweed is pretty super: dulse, along
with being a good source of potassium and iron, boasts loads of iodine, necessary in the regulation of the thyroid gland and
usually found only in seafood or iodized salt.
You can enjoy dulse in many forms. It has a salty, of-the-sea flavor and comes either in flakes or in bags of dried strips.
Crumble it over soups (like our Tofu & Vegetable
) or salads (like our Rice Noodle & Edamame
). Or, if you can’t resist, try it straight out of the bag. As certain basket-slinging locals of New Brunswick will
tell you, that’s just the way to enjoy it.
Photograph by Malcolm Brett