Sea Lettuce (Uvua)
Sea Lettuce
Selection
Handle plants gently being careful not to squash branches.
Storage
Keep plants cool and ventilated. Refrigerate if not eaten right away. Plants can be dried for longer storage.
Preparation
- Wash plants well before use.
- Chop fresh plants finely when adding to salads.
- Can be cooked with shellfish, meats, noodles, vegetables, or added to soups.
- Mix with chili pepper, onion, soy sauce, and sugar to make into relish.
- Crumble dried blades into flakes or powder to be added to other foods for flavoring.
- (Novaczek, 2001)
Photo Source
Smithsonian Tropical Research Institute
Sea Lettuce
Sea lettuce is commonly found moderately exposed on rocks, wood, or attached to other sea plants. The plant may be round or long in shape with broad, flat or ruffled blades that are pale to dark green in color. Plants grow well near rivers and bays and in shallow waters (Novaczek, 2001).
Traditional Names
- Hawaiian – ʻĪliohaʻa
- Palauan – char