Item search-input not registered or doesn't have a view.php file.
Item contacts not registered or doesn't have a view.php file.
We use cookies to ensure that we give you the best experience on our website.
Oregon Seaweed Default 5

News

Watch Oregon Seaweed

Culinary Uses for Dulse

"So there's a lot of different flavors that dulse can take on, depending on how you use it. Chefs are using this variability and flavors, and getting really creative with how they use it. Throwing it into stir fries or scrambled eggs, or sautéed veggies, or roasted veggies… it adds a really good flavor if you just dry it and grind it up, you can make a salty seaweed flake."
View More
Watch Oregon Seaweed

Dulse: A great tasting seaweed

The folks at Oregon State University’s Food Innovation Center have been cooking up their own food innovations with seaweed. They’re using a succulent red alga called dulse that grows wild on wave-swept shores of the north Atlantic and Pacific coasts. As a sea “vegetable,” dulse has been used for centuries in the local foods of Ireland, Iceland, and Scandinavia. It’s nutritious, fast growing, and, when it’s fried, they say it tastes like bacon.
View More