Dark green and distinctly spongy, limu wāwaeʻiole is an edible native limu found throughout the Hawaiian Islands. It grows along reef flats and shallow coastal areas, where it can spread across coral and rock in dense, felt-like mats.
On Maui: Limu wāwaeʻiole is more commonly found around Kīhei.
Dark green
Reef flats, from the low intertidal to subtidal zones
Firm and spongy with a felt-like surface
One of the easiest ways to recognize limu wāwaeʻiole is by its unusual texture. Unlike limu with thin, leafy blades, this species feels firm yet spongy, with a soft, felt-like surface.
Its dark green branches creep along the reef, forming mats that can range from small patches to much larger areas. As the limu grows, bits of coral and shell may become incorporated into the mat.
Limu wāwaeʻiole can be found from the low intertidal zone into subtidal waters and is common throughout the Hawaiian Islands.
Limu Wāwaeʻiole is traditionally eaten in several ways. It can be chopped or pounded and mixed with salt, then served alongside fish or added to a stew.
Small amounts of chili pepper or other seafood and limu may also be added. Traditional preparations may include raw sea cucumber, sea urchin gonads, or raw octopus.
For the best quality, limu wāwaeʻiole is generally eaten within 10 days.
Simple ways to prepare this versatile limu at home.
A simple preparation combining the distinctive texture of limu wāwaeʻiole with teriyaki, sesame and green onion.
Wash and clean the limu in fresh water and drain well. Chop into approximately 2-inch lengths.
Combine the limu with the teriyaki sauce, sesame seeds and chopped green onion. Mix gently and serve immediately.
A chilled limu salad with Maui onion, tomato and a savory shoyu dressing.
Dressing
Wash the limu well and rinse in fresh water.
If serving immediately, chop the limu as desired. Cut sections wilt more quickly than whole pieces, so leave the limu whole if preparing the salad ahead of time.
Combine the limu and sliced onion in a bowl. Mix the dressing ingredients, pour over the limu and onion, and gently toss.
Arrange the tomato slices on top. Chill and serve.
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