Bangia fuscopurpurea
(Dillwyn) Lyngbye
Hair plant
(c) Svenja Heesch, some rights reserved (CC BY-NC), uploaded by Svenja Heesch
(c) maricel patino, some rights reserved (CC BY-NC)
(c) maricel patino, some rights reserved (CC BY-NC)
What to Eat
Edible parts: Algae, Frond, Seaweed
Used in salads and soups where it absorbs the taste of other foods and adds a slippery texture, though it has no taste of its own.
Where to Find It
A tropical plant.
Africa, Alaska, Antarctica, Argentina, Asia, Australia, Balkans, Benin, Bermuda, Brazil, Britain, Bulgaria, Canada, Canary Islands, Central Africa, Central America, China, Corsica, Costa Rica, Europe, France, Gabon, Germany, Ghana, Greenland, Hawaii, Iceland, Indochina, Ireland, Israel, Italy, Japan, Korea, Mediterranean, Middle East, Morocco, North Africa, North America, Pacific, Peru, Portugal, Romania, Russia, Scandinavia, SE Asia, Senegal, South America, Spain, Sweden, Taiwan, Tunisia, Turkey, Türkiye, Uruguay, USA, Vietnam, West Africa,
How to Identify
A black, hair-like seaweed found in tropical waters. It is used as an edible ingredient in various culinary preparations.
Names & Synonyms
Fa-t'sai, Hangmaocai, Hair seaweed, Vow hair, Ushi-ke-nori
References (5)
- Facciola, S., 1998, Cornucopia 2: a Source Book of Edible Plants. Kampong Publications, p 257
- Kiple, K.F. & Ornelas, K.C., (eds), 2000, The Cambridge World History of Food. CUP p 236
- Montagne, M.C., 1946-7, Un dernier mot sur le Nostoc edule de la Chine. Revue botanique, 2:363-5
- Surey-Gent, S. & Morris G., 1987, Seaweed. A User's Guide. Whirret Books. London. p 140
- Xia, B., and Abbott, I.A., 1987, Edible seaweeds of China and their place in the Chinese diet. Economic Botany 41:341-53
