Further reading: The Edible Seaweeds of Britain and Ireland
- 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.