Among Polynesians, Hawaiians are unique in their regular use of limu. In the olden times, limu was the third component of a nutritionally balanced diet consisting of fish and poi. While limu primarily supplied variety and interest, they also added significant amounts of vitamins and other mineral elements to the diet. A common part of the traditional Hawaiian diet, limu are still a common ingredient in foods enjoyed by all. Not only are limu sold in supermarkets, but original Hawaiian methods of preparation are still used.

Bushy, pyramidal plants with flattened stems and fine branches in one plane. Grows as small groups on rocks covered with fine sand. After washing, plants are usually finely chopped and lightly salted. Eaten with raw liver, raw fish; added to cooked beef at serving time; or eatened with dried or broiled he‘e (octopus).

Blade-like plants form light green branching ribbons, sometimes 2-3 feet long. Very common, often found attached to basalt rock and old coral. Easily collected; remove small black snails that feed on blades. Wash well and chop into 1" or less pieces. Mixed with other limu and served with raw fish, or added to light soups.

Of all limu in the Hawaiian Islands, Sargassum echinocarpum is most important in Hawaiian cultural practices. This alga is used in the performance of a forgiveness ceremony (ho‘o pono pono) held by families or individuals who are quarrelling among themselves. All persons in a family - whether directly involved in the dissension or not - are given a symbolic piece of this plant, and all sit in a circle and pray for forgiveness of each other, and for unity and harmony. This might take an hour or two, or days: the point is that everyone in the circle must be in unity with each other at the end of the ceremony. In this way, the use of an alga is unrivalled in the world.

Branches are leaflike, somewhat wavy, golden colored, with dark brown midrib. Plant gives off strong, characteristic odor. Found subtidally 3-15 feet depth or more; sometimes tossed up in large windrows. Leafy branches are washed, and heavily salted for indefinite storage. Young plants can be chopped or pounded, lightly salted, and refrigerated for current use. Spicy flavor good with fish and meat dishes, especially stews.

Poster based upon the book Limu: An Ethnobotanical Study of Some Hawiian Seaweeds by I.A. Abbott,
National Tropical Botanical Garden, Kaua‘i, Hawai‘i, 1984.