Community Forum

Gracilaria bursa-pastoris (R)

Economically important in Asia as food, and a source of agar. The old Hawaiians chopped and salted the “limu”, then mixed it with other “limu” or fish or meat. Later, they used it to thicken chicken and pork stews. The range of present-day uses is far greater. “Ogo” can be prepared as a candy, pickle, salad, tempura, soup vegetable, or dip. Because of its mild taste, this seaweed is recommended for the beginning “limu” eater. In the Caribbean Is this species is cooked fresh or dried, used as flour or meal, fried, or baked.