Gracilaria asiatica
Chang et Xia
Saaraai khao kwaang
gbif · cc-by-nc
University of North Carolina at Chapel Hill Herbarium; Max & Fran Hommersand Algae Herbarium: Algae (NCU-Algae)
University of North Carolina at Chapel Hill Herbarium; Max & Fran Hommersand Algae Herbarium: Algae (NCU-Algae)
gbif · cc-by-nc
University of North Carolina at Chapel Hill Herbarium; Max & Fran Hommersand Algae Herbarium: Algae (NCU-Algae)
University of North Carolina at Chapel Hill Herbarium; Max & Fran Hommersand Algae Herbarium: Algae (NCU-Algae)
gbif · cc-by-nc
University of North Carolina at Chapel Hill Herbarium; Max & Fran Hommersand Algae Herbarium: Algae (NCU-Algae)
University of North Carolina at Chapel Hill Herbarium; Max & Fran Hommersand Algae Herbarium: Algae (NCU-Algae)
What to Eat
Edible parts: Algae, Frond, Seaweed
The fronds are eaten raw or blanched, and are also prepared into a sour salad with roasted chopped coconut and ground dried shrimp.
Where to Find It
A tropical plant.
Asia, China, Indochina, SE Asia, Thailand, Vietnam,
Countries: United Arab Emirates, Afghanistan, Armenia, Azerbaijan, Bangladesh, Bahrain, Brunei, Bhutan, China, Georgia, Indonesia, Israel, India, Iraq, Iran, Jordan, Japan, Kyrgyzstan, Cambodia, North Korea, South Korea, Kuwait, Kazakhstan, Laos, Lebanon, Sri Lanka, Myanmar, Mongolia, Maldives, Malaysia, Nepal, Oman, Philippines, Pakistan, Qatar, Saudi Arabia, Singapore, Syria, Thailand, Tajikistan, Timor-Leste, Turkmenistan, Turkey, Taiwan, Uzbekistan, Vietnam, Yemen
How to Identify
A red alga or seaweed. It is tufted and branched. It is cylindrical in shape. Some kinds have thin thread like leaves. Others have short nodes. It is succulent.
References (4)
- http://www.seavegetables.com
- Jacquat, C., 1990, Plants from the Markets of Thailand. D.K. Book House p 27
- Xia, B., and Abbott, I.A., 1987, Edible seaweeds of China and their place in the Chinese diet. Economic Botany 41:341-53
- Zemke-White, W. L. & Ohno, M., 1999, World seaweed utilisation: An end-of-century summary. Journal of Applied Phycology 11: 369-376
