Sea Oak

Sea Oak (Sargassum)

Sea Oak


Choose young, clean, tender plants with pale yellow tips that are washed up on shore or floating on the sea surface.


Wrap plant tips in taro leaves. Keep in the refrigerator or freezer if not eaten right away. Sun dry tips and whole plants for long-term storage.


  • Wash plants well before use.
  • Can be eaten fresh with soy sauce or added to soups.
  • Can be cooked with seasoning (garlic, green onions, hot red pepper) as a main dish.
  • Pairs well with tomato sauce for spaghetti noodles.
  • Young leaves can also be stuffed inside fish for baking.
  • Sun dry the tips and eat as a snack.
  • Sprinkle dried flakes on salads, omelets, soups,and cooked vegetables for flavoring.
  • (Novaczek, 2001)

Photo Source


Sea Oak

Sea oak is found in wave-swept areas often attachedto rocks and reefs. The plant has large tree-like branches on a central stem and is dark brown with golden-brown tips. Small air-filled bladders on the stem help the plant hold up (Novaczek, 2001).

Traditional Names
  • Hawaiian – kala
  • Palauan – char
  • Samoan – limu vaovao