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Published 2014
Ireland is where dulse has been consumed with the greatest enthusiasm since ancient times. It is mentioned as an item of hospitality (together with onions and salt) in the 7th-century Irish secular laws Corpus Iuris Hibernici. In modern Ireland dried dulse is chewed as a snack particularly in coastal regions and it is often used as a relish with potatoes or boiled milk. Because of this association with Ireland, the English common name ‘dulse’, which is essentially the Irish name, has come to be in widespread use, even in countries where English is not spoken.