Gelidiella acerosa (R)
EABA AssociationMarch 1, 2024gelidiellaacerosasoupspicklesAdd to soups and stews or blanch and then add to pickles. Make into a salad with tomatoes, onion, vinegar and salt. Boil with fruit juice or tomato juice to make jelly, strain and chill in a pan or mold. Used also for dessert preparations, and as food in India, China, Indonesia, Malaysia, Vietnam and Philippines.
