Dulse, which is said to be in perfection when it has been ‘three times bathed in the May flood’, played a part in Columban monastic life:
Wash the dulse carefully and let it simmer in water till very tender. Strain, cut small, and put into a pan with a little butter, and make thoroughly hot. Add salt and pepper to taste.
Dulse is also eaten raw, or boiled, or cooked over the peat embers on a brander, or rolled about on a stone with a red-hot poker till it turns green. It is often dried and eaten as a savoury or as a relis