Limu pālahalaha is a bright green sea lettuce with flat, ribbon-like blades that spread outward. Common throughout the Hawaiian Islands, it grows on lava rock and old coral in intertidal and shallow subtidal areas.
The Hawaiian name pālahalaha means “spread out,” describing the broad, ribbon-like blades of this common green limu.
Bright green, flat and ribbon-like.
Lava rock and old coral.
Can grow 2–3 feet long.
Bright green and firm in texture, limu pālahalaha has flat, ribbon-like blades that spread outward. Its blades may reach 4–6 inches wide at the base and sometimes grow 2–3 feet long. When reproductive, the margins may turn golden.
Limu pālahalaha is common throughout the Hawaiian Islands, growing on lava rock and old coral. It is often a dominant species in intertidal and shallow subtidal areas.
Limu pālahalaha, also known as sea lettuce, has long been enjoyed in a variety of preparations. It can be mixed with other limu and salt and served with raw fish, added to boiling water to make a light soup, or combined with chili pepper and onions as a flavorful relish.
Limu pālahalaha was also traditionally used as an adornment in hula.
Simple ways to prepare this versatile sea lettuce at home.
A whole fish baked in layers of limu pālahalaha.
If using a whole fish, clean, gut, and scale it. Combine the onion juice, lemon juice, and butter and spread liberally over the fish, inside and out.
Wrap the fish securely in layers of limu and tie in place. Place in a baking pan with a small amount of water and bake at 375°F for 45 minutes or longer, until the fish turns white and flakes easily.
To serve, place the fish on a platter and gently unfold the limu wrapping, discarding any browned or burned sections. Enjoy the limu dipped in shoyu or lemon juice.
A tangy marinated limu served as a refreshing garnish.
Wash and clean the limu, then chop into fine strips. Combine the sauce ingredients and mix with the limu. Marinate for at least 30 minutes.
Serve as a salad garnish with sliced tomatoes.
Note: Pickled limu pālahalaha has a firm, chewy texture.
A warm sea lettuce salad with bacon and wine vinegar.
Clean and wash the limu, then chop into bite-sized pieces and set aside.
Fry the bacon in a large skillet until crisp, then remove it from the pan. Add the limu to the bacon grease and stir-fry until its color changes.
Gently toss with the vinegar. Crumble the bacon over the top, season with salt and pepper, and serve hot.
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