2. LIMU
• n. A general name for all kinds of plants living
under water, both fresh and salt, also algae
growing in any damp place in the air, as on the
ground, on rocks, and on other plants; also
mosses, liverworts, lichens.
4. LIMU KOHU
• n. A soft, succulent, small
seaweed (Asparagopsis
taxiformis), with densely
branched furry tops that are
tan, pink, or dark red, arising
from a creeping stem-like
portion; one of the best-liked
edible seaweeds, prepared in
balls for market. Also limo
koko and for some
informants lī pehe, lī pehu,
lī paʻakai
5. LIMU `ELE`ELE
• n. Long, filamentous,
green, edible seaweeds
(Enteromorpha
prolifera). Some kinds
are among the most
popular in Hawaiʻi,
being eaten raw as
condiments at feasts.
Called pī pī lani on Maui.
6. LIMU LĪ POA
• Bladelike, branched,
brown seaweeds
(Dictyopteris
plagiogramma and D.
australis) with
conspicuous midrib
on blade, unique
aroma and flavor;
highly prized on all
islands.
7. If you have any
questions, please
ask them on the
Discussion Board.
Mahalo!
Editor's Notes
Among Polynesians, Hawaiians are unique in their regular use of limu. In the olden times, limu was the third component of a nutritionally balanced diet consisting of fish and poi. While limu primarily supplied variety and interest, they also added significant amounts of vitamins and other mineral elements to the diet. A common part of the traditional Hawaiian diet, limu are still a common ingredient in foods enjoyed by all. Not only are limu sold in supermarkets, but original Hawaiian methods of preparation are still used.Limu are served as vegetables in stews, poke, and salads; as condiments, adding zest to the meals; and are an important source of minerals, and vitamins, including vitamins A, C, B12, and riboflavin
Limu collection and preparation fell upon women. The only kapu associated with limu consumption applied equally to men and women. For the `ohana whose `aumakua is the shark, they did not eat limu pakaiea because it is believed that it is named after a shark god who was swaddled in its silken leaves as a newborn. For hula dancers, they did not eat limu lipe`epe`e because the word pe`e means to hide and it was believed that the intangible secrets of the hula would be hidden from anyone who ate this limu that grows concealed in underwater nooks and caves Gathered from several places besides the sea – from upland lo`i, wet banks, streams and brackish water ponds Usually gathered directly from the reef when it was exposed at low tide, or picked up along the shore at points where drift deposits frequently occurred, especially after storms or high tides Limu was washed, drained, chopped. Some pa`akai was usually added for flavor or to preserve the limu Hawaiian limu species aren’t as plentiful today as they were 100 years ago. Today, overharvesting is taking its toll. Some limu pickers deplete wild populations when they visit sites too often or if they are not skilled in picking and yank out its root. Collectors guard the secret locations where these species still grow.
Plant has creeping basal portion from which soft, fuzzy uprights grow. Found on edges of reef in areas of constant water motion. Only uprights are collected; plants are rinsed thoroughly, soaked overnight, then lightly salted. Upper branches are pounded and rolled into balls the size of a walnut for indefinite storage. Used in small quantities as flavor is penetrating. Added to poke, lomi, and stewed beef. Favorite limu of most Hawaiians. Today it’s preferred in poke: diced raw ‘ahi or octopus mixed with chili and salt.
Very fine, dark green limu that grows in tufts on rocks in fine sand. Common in places with fresh water intrusion, such as streams or underwater springs. Cut 1/2" above base and clean carefully (remove all sand). Add a light amount of salt after draining and refrigerate in tightly covered container. Will keep for up to ten days, when it will deveop a fermented ordor. Usually eaten in stews or with lomi fish. A small amount flavors a large stew.
Branches are leaflike, somewhat wavy, golden colored, with dark brown midrib. Plant gives off strong, characteristic odor. Found subtidally 3-15 feet depth or more; sometimes tossed up in large windrows. Leafy branches are washed, and heavily salted for indefinite storage. Young plants can be chopped or pounded, lightly salted, and refrigerated for current use. Spicy flavor good with fish and meat dishes, especially stews.
