limu

Farms

Marine Agrifuture
21.6839594
-157.97620970000003
P.O. Box 423KahukuOahu(808) 779-2885Website
Paepae O He‘eia
21.4304011
-157.80818269999997
46-077 ‘Ipuka StreetKane‘oheOahu(808) 236-6178Website

Markets

Ala Moana Farmers' Market
21.2912881
-157.84296470000004
1450 Ala Moana BoulevardHonoluluOahu(808) 388-9696Website
Hale'iwa Farmers' Market
21.6363535
-158.0546751
Waimea Valley59-864 Kamehameha HighwayHale'iwa Oahu(808) 388-9696Website
Honolulu Farmers' Market
21.299434
-157.85037799999998
Neil Blaisdell Center777 Ward AvenueHonoluluOahu(808) 848-2074Website
Kailua Farmers' Market
21.3930281
-157.7496761
609 Kailua Road(Parking lot near Long's and Pier 1)KailuaOahu(808) 848-2074Website
KCC Saturday Farmers Market
21.2709554
-157.79941889999998
4303 Diamond Head RdHonoluluOahu(808) 848-2074Website
Mililani Farmers' Market
21.453088
-158.0091749
Mililani High School95-1200 Meheula ParkwayMililaniOahu(808) 848-2074Website

Limu and Ogo

At one time there were over 70 varieties of seaweed and fresh water algae being careful foraged and eaten in Hawaii. They were eaten raw, added to dishes and cooked, for culinary purposes and/or medicinal. After decades of loss of streams due to development and agriculture, pollution, climate change, invasive species and over picking – there are committed efforts to restore limu stock. Here are links to help support a few of the active programs:

Waihe‘e Limu Restoration

Ewa Limu Project

Lana‘i Limu Restoration Project

There are several aquaculture programs and business that are producing edible seaweeds.

Paepae o He’eia sells Gorilla Ogo – help eat the invasive species, it’s the ogo commonly used in contemporary poke dishes!

Dr. Wenhao Sun of Marine Agrifuture has been developing his aquaculture farm in Kahuku since 2005 is now famous for the very green and succulent Sea Asparagus (which isn’t a seaweed!) as well as his fat robusta ogo and thin Red ogo.

Prepping and Eating Tips

– Species and dish will determine of limu is to be eaten raw or cooked.

– With most of the limu on the market today, especially the kind to be used to add to poke, salad or to make pickled onion – you need to wash out thoroughly in colander with cool water, blanch in boiling water for about a minute, and plunge into icy bath or run briefly under cold water to stop the cooking process. Chop and add to salad, poke or pickled onion.

– Limu is a realm of it own — each kind has their own way of being eaten. Feel free to learn more and to support restoration efforts too!

Selecting and Storing Tips

When limu or ogo has been stored for too long it loses its cellular structure and gets gel-like, liquid will collect in the bottom of the bag. Store in air tight package, in refrigerator for up to 2 days.

Historical Morsel

Isabella Kauakea Yau Yung Aiona Abbot was the first native Hawaiian woman to receive a PhD in science and she was for a long time the leading expert on Pacific algae. An ethnobotanist and educator, she authored eight books, over 150 publications, and is credited with scientific discovery of over 200 species of algae. Born in Hana and raised in Honolulu she credited her mother for teaching her all about the test cypionate culinary and medicinal properties of seaweeds. Over her long career, extending along the coast of California and Hawaii, she garnered as a nickname “the first lady of limu.” Though most of her publications were on sea plants, she also wrote a valuable book titled “La’au Hawaii: Traditional Hawaiian Uses of Plants” documenting the centuries long use in Hawaii of plants (land and sea) for healing of physical, emotional and spiritual ailments.

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