Nutrition Investigations. 255 



data upon the digestibility of marine algae, an investigation of some 

 of these Hawaiian limu seemed highly desirable; and through the 

 kindness of Miss Reed, a number have been obtained for this purpose. 

 Their occurrence and uses will therefore be described in some detail.* 



These limu are washed carefully after gathering, salted, and usu- 

 ally broken, pounded, or chopped into small pieces. They may then 

 be eaten uncooked, as a relish with poi, meats or fish; boiled with meats; 

 put into soups for thickening or flavoring; or roasted with pig in a pit. 

 Served raw and crisp, they take much the same place in the diet as 

 our salads. Among the most popular varieties are Limu Eleele {Enter o- 

 morpha of various species), Limu Kohu {Asparagopsls sanfordiana) 

 and Limu Lipoa {Haliseris pardalis). Next in favor come Limu Ma- 

 nauea {Gracilaria coronopifolia), Limu Huna {Hypnea nidifica) and 

 Limu Akiaki {Ahnfeldtia concinna). Limu Pahapaha (Ulva fasciata 

 and Ulva lactuca) is widely distributed but not very popular. Limu 

 Uaualoli {Gymnogongrus vermicularis americana and Gymnogongrus 

 disciplinalis) is limited to certain islands, and hence not in such gen- 

 eral use and favor as some of the others. 



Limu eleele is a great favorite, forming a part of every native 

 feast. It is generally eaten uncooked, sometimes being dropped into 

 hot gravy, broth or meat stews just before serving. Limu kohu is 

 always pounded in cleaning to free it from bits of coral and soaked 24 

 hours in fresh water to remove the bitter iodine flavor. It becomes 

 slightly fermented and acquires a somewhat sour taste. Limu lipoa 

 is popular on account of its penetrating spicy flavor, and is frequently 

 used as a condiment, taking the place of sage and pepper in Hawaiian 

 foods. Limu huna is especially prized for boiling with squid or octo- 

 pus, though limu manauea and limu akiaki are often used as substi- 

 tutes. These limus, as well as limu kohu, yield large amounts of 

 mucilaginous extract on boiling, limu manauea being considered es- 

 pecially fine for thickening chicken broth. 



Many of the seaweeds used in Hawaii and Japan occur also along 

 the coasts of the United States and Europe, and are to some extent 

 used as food in both regions. The very species of Gelidium from 

 which the Japanese prepare their Kanten grow in abundance on our 

 Pacific coast. Irish moss {Chondrus crispiis), the "Tsunomata" of 

 Japan, has long had considerable commercial value as a foodstuff in 

 Ireland. In this country it is found from North Carolina to Maine, 

 being especially abundant north of Cape Cod. After cleansing, cur- 



'For fuller description see Reed (18). 



