Dulse is a common red algae that can be found in the littoral and sublittoral zones of many rocky shores throughout Ireland.  It can reach a depth of 20m on both moderately exposed and sheltered shores. The plant has a disc-shaped holdfast and a very small stipe (<5mm). It is both epilithic (grows on rocks) and epiphytic (grows on the surface of another plant).  The fronds can be solitary or a few together. They are broad, flat and have a smooth, leathery texture. The fronds can grow up to 50cm long and vary in shape between plants. Although there is individual variation, the overall shape branching from the base gradually expands. 

Dulse is a popular edible algae that has long been a part of the Irish coastal diet. The earliest historical reference to dulse describes St. Columba’s monks harvesting the plant in Ireland approximately 1400 years ago. Both St. Brendan and the Vikings were also believed to bring dulse on long journey’s. It is packed full of vitamins and minerals which was needed to stave off scurvy. The dried fronds are often eaten as a snack food, flakes, in breads, in salads or as a condiment.