In some areas, grain was made to go further using dulse (Palmaria palmata; in Icelandic, söl), Iceland moss (Cetraria islandica; in Icelandic, fjallagrös) or Irish moss (Chondrus crispus; in Icelandic, fjörugrös) in compotes and breads.
These include livestock and traditional foods such as Yellowman, a local variant of honeycomb and 'dulse', a type of edible seaweed.