This may sound bizarre, but Judith Cooper Madlener in the "Sea Vegetable Book" claims it's an old New England treatment for coughs and colds. That could well be, as many early Irish and Scottish settlers had eaten dulse "back home" and still enjoyed it in the New World.
Ingredients
- 1 Tablespoon dried dulse
- 1 cup water
- 1 tsp. lemon juice
- 1 tsp. honey
Method
1. Soak dulse in cold water for 10 - 15 minutes. Drain.
2. Boil dulse in fresh water for 20 minutes.
3. Strain out a glassful of liquid.
4. Add lemon juice and honey and drink while hot. (It's good cold, too).
Serves 1.
Recommended book:
Sea Vegetable Gourmet Cookbook and Wildcrafter's Guide
by Eleanor Lewallen, John Lewallen, and Mendocino Sea Vegetable Company.
Info/Order this book.
