Palmaria palmata
Palmaria palmata | |
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Scientific classification | |
(unranked): | Archaeplastida |
Division: | Rhodophyta |
Class: | Florideophyceae |
Order: | Palmariales |
Family: | Palmariaceae |
Genus: | Palmaria |
Species: | P. palmata
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Binomial name | |
Palmaria palmata | |
Synonyms [1] | |
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Palmaria palmata, also called dulse, dillisk or dilsk (from
History
The earliest record of this species is on the island of Iona, Scotland where Christian monks harvested it over 1,400 years ago.[2]
Description
The erect frond of dulse grows attached by its discoid
The reference to Rhodymenia 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 another seaweed, Dilsea carnosa,[10] but Dilsea is more leathery with blades up to 30 cm (12 in) long and 20 cm (7.9 in) wide. Unlike P. 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]
Life history
This article may be too technical for most readers to understand.(October 2016) |
The full haplodiploid life history was not fully explained until 1980.
Ecology
P. palmata is to be found growing from mid-tide of the intertidal zone (the area between the high tide and low tide) to depths of 20 m or more in sheltered and exposed shores.[14]
Culinary use
Dulse is commonly used as food and medicine in
Dulse is a good source of minerals and vitamins compared with other vegetables, contains all trace elements needed by humans, and has a high protein content.[2] Dulse contains iodine, which prevents goitre.
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 with
In Ireland dulse can be used to make "White Soda Bread".[16] In Ballycastle, Northern Ireland, it is traditionally sold at the Ould Lammas Fair. It is particularly popular along the Causeway Coast. Although a fast-dying tradition,[citation needed] many gather their own dulse. Along the Ulster coastline from County Down to County 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 at Oregon State University's Hatfield Marine Science Center have selected a fast-growing strain of Pacific dulse (P. mollis). Originally intended as a feed for abalone farming, they claim their strain of the seaweed tastes like bacon when fried.[17][18]
Distribution
P. palmata is the only species of Palmaria found on the coast of
Parasites and diseases
Galls, possibly produced by parasitic nematodes, copepods, or bacteria, are known to infect these plants. They were recorded as "outgrowths of tissue produced by the presence...of an animal."[14][20]
References
- National University of Ireland, Galway. World Register of Marine Species. Retrieved 8 February 2016.
- ^ ISBN 0-471-92947-6
- ^ ISBN 0-521-30419-9.
- ^ "Algaebase". algaebase.org.
- ISBN 978-0-9955673-3-7
- ISBN 0-565-00871-4
- ISBN 0-8047-0867-3.
- ISBN 0-930118-29-4.
- ^ a b "Algaebase". algaebase.org.
- ^ "Algaebase". algaebase.org.
- ISBN 1-85153-813-5.
- doi:10.1139/b80-155.
- ISBN 978-0-9955673-3-7
- ^ ISBN 0-565-00871-4
- ^ "Finest quality SeaVeg Irish Dulse, harvested from the clean waters of North West Donegal". seaveg.co.uk.
- ISBN 978-0-00-746243-8
- ^ "OSU researchers discover the unicorn – seaweed that tastes like bacon! - News & Research Communications - Oregon State University". oregonstate.edu. 2015-07-14.
- ^ Helen Regan (16 July 2015). "New Seaweed Tastes 'Like Bacon' and Is Healthier Than Kale". TIME.com.
- ^ Børgesen, F. (1903) Marine algæ. In: Botany of the Færöes Vol. II, pp. 339-532. Copenhagen and London.
- ^ Ethel Sarel Barton (1891). "On the occurrence of galls in Rhodymenia palmata Grev". Journal of Botany, British and Foreign. 29: 65–68.
Further reading
- Grubb, V.M. 1923. Preliminary note on the reproduction of Rhodymenia palmata, Ag. Annals of Botany 37: 151–52.
- Pueschel, C.M. 1979. Ultrastructure of the tetrasporogenesis in Palmaria palmata (Rhodophyta). Journal of Phycology 15: 409–424.
- South, G.R. and Hooper, R.G. 1980. A Catalogue and Atlas of the Benthic Marine Algae of the Island of Newfoundland. pp. 1–136. Memorial University of Newfoundland Occasional Papers in Biology.
- Lennon, B.W. and Doyle, E. Wild Food. The O'Brien Press, Dublin. ISBN 978-1-84717-467-3
External links
- AlgaeBase
- Palmaria palmata Archived 2014-11-07 at archive.today at Michael Guiry's Seaweed Site
- Encyclopædia Britannica. Vol. 8 (11th ed.). 1911. p. 653. .
- New International Encyclopedia. 1905. .