Description
Dulse Overview
Freshly harvested and dried dulse is too tough for most people to chew. The secret of tender dulse is a bit like aging cheese. The dulse is spread out in the early morning hours to soak up a bit of humidity from the air, and then it is packed away tightly for a few weeks. This kicks off an enzyme process that breaks down the cell walls of the dulse, and the flavors slowly change.
