Dulse is a red seaweed harvested in the cool waters along Atlantic coast of North America and also along the shores of Ireland and Norway. Its fronds grow in tidal areas on rocks, shells, and the larger, longer, brown seaweeds. Dulse can be eaten raw, roasted, fried, dried, or roasted, or as a thickening agent for soups. It is promoted as a nutritional supplement because it is abundant in protein, fiber, iron and vitamins C, E and B complex, as well as essential trace minerals. Sprinkle dulse liberally into smoothies, raw salads, cooked vegetables, dips, sauces, soups and stews.