| Palmaria palmata | |
|---|---|
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Scientific classification | |
| Domain: | Eukaryota |
| Clade: | Archaeplastida |
| Division: | Rhodophyta |
| Class: | Florideophyceae |
| Order: | Palmariales |
| Family: | Palmariaceae |
| Genus: | Palmaria |
| Species: | P. palmata |
| Binomial name | |
| Palmaria palmata | |
| Synonyms [1] | |
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Palmaria palmata, also calleddulse,dillisk ordilsk (fromIrish/Scottish Gaelicduileasc/duileasg),red dulse,sea lettuce flakes, orcreathnach, is ared alga (Rhodophyta) previously referred to asRhodymenia palmata. It grows on the northern coasts of theAtlantic andPacific Oceans. It is a well-known snack food. InIceland, where it is known assöl[ˈsœːl̥], it has been an important source ofdietary fiber throughout the centuries.
The earliest record of this species being gathered for human consumption is on the island ofIona,Scotland whereChristian monks harvested it over 1,400 years ago.[2]
The erect frond of dulse grows attached by its discoidholdfast and a short inconspicuousstipe epiphytically on to the stipe ofLaminaria or to rocks. Thefronds are variable in shape and colour from deep rose to reddish purple and are rather leathery in texture. The flat foliose blade gradually expands and divides into broad segments ranging in size to 50 centimetres (20 in) long and 3–8 cm (1–3 in) in width which can bear flat, wedge-shaped proliferations from the edge.[3][4] The blade consists of an outer cortex of small cells enclosing a medulla of larger cells up to 0.35 thick.[5][6]
The reference toRhodymenia palmata var.mollis in Abbott and Hollenberg (1976),[7] is now considered to refer to a different species:Palmaria mollis (Setchel et Gardner) van der Meer et Bird.[8][9]
Dulse is similar to anotherseaweed,Dilsea carnosa,[10] butDilsea is more leathery with blades up to 30 cm (12 in) long and 20 cm (8 in) wide. UnlikeP. palmata, it is not branched and does not have proliferations or branches from the edge of the frond, although the older blades may split.[11]
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The full haplodiploid life history was not fully explained until 1980.[12] There are two phases in the life-history, with ahaploid phase that isdioecious, with separate male and female plants. The large haploid plants are male, having sporangia. Spermatial sori occur scattered over most of the frond of the haploid male plant. The male plants are blade-like and produce spermatia which fertilize the carpogonia of the female crust. The femalegametophyte is very small stunted or encrusted, thecarpogonia, the female nucleus, apparently occurring as single cells in the young plants. The female plants are minute, less than 1 mm), and after fertilization become overgrown by the resulting diploid plant.[13]Tetraspores occur in scattered patchessori (spores) on the maturediploid blade. The adulttetrasporophyte produces tetrasporesmeiotically in fours.[3][14]
P. palmata is to be found growing from mid-tide of theintertidal zone (the area between the high tide and low tide) to depths of 20 m or more in sheltered and exposed shores.[14]
Dulse is commonly used as food and medicine inIreland,[15] Iceland andAtlantic Canada. It can be found in manyhealth food stores or fish markets and can be ordered directly from local distributors. It is also used as fodder for animals in some countries.
Dulse is a good source of minerals andvitamins compared with othervegetables, contains alltrace elements needed by humans, and has a highprotein content.[2] Dulse containsiodine, which preventsgoitre.
It is commonly found from June to September and can be picked by hand when the tide is out. When picked, small snails, shell pieces, and other small particles can be washed or shaken off the plant, which is then spread to dry. Some gatherers may turn it once and roll it into large bales to be packaged later.
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. When used in cooking, dulse's properties are similar to those of a flavour-enhancer. In Iceland, the tradition is to eat it withbutter.[citation needed]. It can bepan-fried quickly into chips, baked in the oven covered withcheese, withsalsa, or simply microwaved briefly. It can be used insoups, chowders, sandwiches, and salads, or added to bread or pizzadough. Finely diced, it can be used as a flavour enhancer inmeat dishes, such aschili, in place ofmonosodium glutamate.
In Ireland dulse can be used to make "White Soda Bread".[16] InBallycastle, Northern Ireland, it is traditionally sold at theOuld Lammas Fair. It is particularly popular along theCauseway Coast. Although a fast-dying tradition,[citation needed] many gather their own dulse. Along theUlster coastline fromCounty Down toCounty Donegal, it is eaten dried and uncooked as a snack. It is commonly referred to as dillisk on the west coast of Ireland. Dillisk is usually dried and sold as a snack food from stalls in seaside towns by periwinkle sellers.
Researchers atOregon State University'sHatfield Marine Science Center have selected a fast-growing strain of Pacific dulse (P. mollis). Originally intended as afeed forabalone farming, they claim their strain of the seaweed tastes like bacon when fried.[17][18]
P. palmata is the only species ofPalmaria found on the coast ofAtlanticEurope. It can be found fromPortugal to theBaltic coasts and on the coasts of Iceland and theFaroe Islands.[19] It also grows on the shores of ArcticRussia, Arctic Canada, Atlantic Canada,Alaska,Japan, andKorea.[14] Records ofP. palmaria fromCalifornia are actually ofPalmaria mollis.[9]
Galls, possibly produced by parasiticnematodes,copepods, orbacteria, are known to infect these plants. They were recorded as "outgrowths of tissue produced by the presence...of an animal."[14][20]
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