Limu līpoa is a golden-brown limu known for its leaflike branches and distinctive spicy scent. It can grow in large underwater meadows and has long been gathered and enjoyed in Hawaiʻi.
One of the most distinctive characteristics of limu līpoa is its strong, spicy scent. The aroma can sometimes be detected from underwater beds some distance away.
Golden brown with a dark brown midrib
Shallow subtidal reef flats and deeper waters
Flattened, leaflike branches with thin lateral wings
Limu līpoa is the name applied to Dictyopteris australis and Dictyopteris plagiogramma. Both have flattened, leaflike branches that may appear somewhat wavy. Some have V-shaped veins along their thin lateral wings, with a dark brown midrib running through the center.
Līpoa can grow in deeper water beyond the reef, sometimes forming large underwater meadows. On Maui, it can be found in areas from Olowalu to Lahaina and Waiheʻe to Spreckelsville. It is also found on other Hawaiian Islands.
Limu līpoa can become especially abundant during late winter and spring. During this time, plants may colonize deeper reefs before breaking free. Large quantities of loose limu can then drift toward shore.
Līpoa can grow in water from approximately 3 to 15 feet deep and has also been found at depths of up to 100 feet.
Limu līpoa has a strong, spicy scent. Its fragrance is so strong that traditionally prepared līpoa needed to be stored securely to keep its aroma from transferring to other foods. Its memorable scent may also be one reason līpoa is often mentioned in Hawaiian songs.
Limu līpoa was traditionally gathered from deeper water. Its tall, coarse growth made it relatively easy to pick. Older portions with tough midribs and bases were discarded while the leafy branches were washed and cleaned.
For longer storage, līpoa could be heavily salted, allowing it to keep without refrigeration. Younger leaves could also be chopped or pounded, lightly salted and refrigerated for more immediate use.
Simple ways to prepare this versatile limu at home.
Chop the limu very fine. Add all ingredients to a blender and mix, adding enough water to create a creamy consistency. Use the dressing within one week.
Soak the shrimp in water for at least 15 minutes, then boil for 10 minutes or longer until tender. Add the miso mixture. Slowly drizzle the beaten egg into the water to create egg “flowers.” Stir gently and remove from heat. Just before serving in small soup bowls, add the limu and green onions.
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