Dillisk or Palmaria palmata is a deep or ferrous red seaweed found on the pristine shores of the North Atlantic. It is necessary to wait for a low tide to collect this amazing ‘sea vegetable’ from rock pools and shallow water, as it grows at the bottom of the shore. It’s flat, leathery textured fronds can be found attached to the rocks or to the stalks of a different type of seaweed, ‘oarweed’ which is a larger brown kelp.
It has doubtless been harvested for many a century, however the earliest record of Dilisk harvesting is 1400 years ago in the writings of St Columba and the monks of Iona.
Ingredients: Dillisk (Palmaria Palmata)
Directions for Use: Eaten as a low calorie snack, Dillisk packs a punch with its unique and distinguished flavour. It is also an extremely versatile seaweed in cooking, as it can be used in soups, chowders, stews or salads and even added to bread or pizza dough. Milled or finely diced Dillisk can also be used to enhance the flavour of meat dishes and as a healthy alternative to salt due to its lower sodium content.