Spirogyra spp.

Spirogyra, Pond scum

ZygnemataceaeSeaweed
Spirogyra spp.
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MK0
Spirogyra spp.
gbif · cc-by-nc
MK0
Spirogyra spp.
gbif · cc-by-nc
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What to Eat

Edible parts: Algae

Eaten raw with chili sauce, added to omelettes, or made into a sauce. Also dried and pressed into sheets with finely sliced vegetables and sesame seeds, then grilled or briefly deep fried.

Where to Find It

A tropical plant.

Asia, Australia, Canada, India, Indochina, Laos, Myanmar, SE Asia, Thailand, Vietnam,

Countries: United Arab Emirates, Afghanistan, Armenia, Australia, Azerbaijan, Bangladesh, Bahrain, Brunei, Bhutan, Canada, 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 freshwater algae found in tropical regions and sold in local markets.

Other Information

It is sold in local markets.

Notes

It is very rich in calcium and Vitamin A

Names & Synonyms

Taw, Thao, Phak kai

References (8)
  • Biswas, 1953,
  • Cribb, A.B. & J.W., 1976, Wild Food in Australia, Fontana. p 196
  • Cruz-Garcia, G. S., & Price, L. L., 2011, Ethnobotanical investigation of 'wild' food plants used by rice farmers in Kalasin, Northeast Thailand. Journal of Ethnobiology and Ethnomedicine 7:33
  • Jacquat, C., 1990, Plants from the Markets of Thailand. D.K. Book House p 26
  • Kiple, K.F. & Ornelas, K.C., (eds), 2000, The Cambridge World History of Food. CUP p 234
  • Leonard and Compere, 1967,
  • Lewmanomont, 1978,
  • Turner, 1974,