For centuries, dulse has been an important food that was used in a variety of ways, for example, in porridges and as filler in bread. People have again begun to cook with dulse and other seaweeds. The general public has taken note of its health benefits, uniqueness and possibilities in cooking.

Various sources provide information on how the nation used seaweeds to feed animals and themselves, and as a soil fertilizer. This familiarity with the uses of seaweeds is thought to stem from Ireland. 14th and 15th century sources tell how winged kelp and carragheen were used to thicken porridges. 17th century sources document more than 200 instances of cultivated land with dulse.

Icelandic dulse and seaweed have been used in products sold domestically and for export.