Edible Seaweed Ireland

Edible Seaweed Ireland

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Dulse’s properties are similar to those of a flavour-enhancer. It is commonly referred to as dillisk on the west coast of Ireland. Dillisk seaweed is usually dried and sold as a snack food from stalls in seaside towns by periwinkle-sellers.

Fresh dulse can be eaten directly off the rocks before sun-drying. Sun-dried dulse is eaten as is or is ground to flakes or a powder. Please see our online shop front for buying dulse flakes.

In Iceland, the tradition is to eat it with butter. It can be pan-fried quickly into chips, baked in the oven covered with cheese, with salsa, or simply microwaved briefly. It can be used in soups, chowders, sandwiches and salads, or added to bread/pizza dough. Finely diced, it can be used as a flavour enhancer in meat dishes, such as chili, in place ofmonosodium glutamate.

Dulse contains iodine, which prevents goitre.

History; The earliest record of this species is of St Columba’s monks harvesting it 1,400 years ago

2. Sweet Kelp (saccharina lattisima) 100 grams.

 When dry the colour will be a dark yellowish brown. The Sweet Kelp contains a natural sugar content which can be seen on the surface of the plant.

Cooking  Can be cooked as a sea vegetable or used as a flavour enhancer.

 

3. Sea Spaghetti (himanthalia elongata) 100 grams.

Sea Spaghetti sometimes called Chorda Filum. The plants are usually darker and twisted together. The Sea Spaghetti can be cut into small lengths soaked in water and used in salads. You can also air dry the seaweed and cut into lengths for packaging.

 

4. Irish moss or carrageen moss (Mastocarpus stellatus): 60 grams.

In parts of Scotland and Ireland (where it is known as (An) Cairgean in Scottish Gaelic) and Ireland, it is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy or whisky are added. The end-product is a kind of jelly similar to pannacotta, tapioca, or blancmange. Similarly, in Jamaica and Trinidad and Tobago Gracilaria spp is boiled with cinnamon and milk to make a thick drink called Irish Moss that is believed to be an aphrodisiac. In Ireland it has been used for generations as a home remedy for sore throat and chest congestion, boiled in milk and served with honey before bed.
Irish moss is commonly used as a clarifying agent in the process of brewing (beer), particularly in home brewing. A small amount is boiled with the wort, attracting proteins and other solids, which is then removed from the mixture after cooling.

Commercial use: Irish Moss has been used in Ireland since the beginning of the 19th century as a folk remedy for respiratory ailments. During the famine in Ireland emigrates exported the Irish moss to New England in the USA where it was used for sizing ropes and cooking.

 

5. Kelp (laminaria Digitata) 100 grams.

Can be cooked as a sea vegetable.

It is used in Japan and China for making dashi, a soup stock.

6. Kelp Irish Wakame (alaria)or in Ireland Lair or Laracha 100 grams

(Out of stock we will replace with Dulse) Wakame is a rich source of eicosapentaenoic acid, an omega 3 fatty acid. At over 400 mg/100 kcal or almost 1 mg/kJ, it has one of the higher nutrient: calorie ratios for this nutrient, and among the very highest for a vegetarian source.

Cooked:

It may be eaten fresh or cooked

Wakame is a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads.