Thorn Grass
(Eucheuma / Kappaphycus)
Thorn Grass
Thorn Grass
Selection
Pick plants near current or past aquaculture sites.
Storage
Wrap plants in leaves or keep refrigerated. Plants can be frozen but become limp. Best sun dried for longer storage.
Preparation
- Wash plants well before use.
- Can be eaten fresh in salads or pickled.
- Can be cooked and used to thicken soups and stewsor as a fat substitute in gravies.
- Can be made into pudding or jelly and pair well withcitrus juice.
- Wet and dry several times to bleach plant for puddingor jelly.
- (Novaczek, 2001)
Photo Source
Smithsonian Tropical Research Institute
Thorn Grass
Thorn grass is also known as elkhorn, brown licoricealgae, and tambalang. Plants are formed into mats or balls and found mainly in aquaculture sites. Varieties can be stiff with thorn-like branches, slippery, or floppy, and colors can range from pale yellow, bright green, pink, or red (Novaczek, 2001).
Traditional Names
- Palauan – char