Dulse seaweed as food and medicine – Robin Harford from Eatweeds

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In the past Dulse (Palmaria palmata) was rolled and dried pulse was chewed like tobacco.
Traditionally dulse was harvested after it had been washed three times in the May floods.
In folk medicine, dulse was used to treat parasitical infections, relieve constipation and treat scurvy.
In the 12th century, dulse was eaten by monks and by Vikings. Icelandic Sagas tell us that dulse, or sol, has been eaten by humans since 961 AD.
Nutritionally, dulse is packed with more protein than chicken or almonds, and a small amount of dulse can provide more than 100% of the daily allowance of vitamin B6.
In modern herbals, dulse is indicated for skin problems, headaches and sore throats.