Dead man's fingers (codium)

Codium edule, C. fragile

seaweed

A green seaweed in spongy, velvety branches, made into kimchi in Korea or cooked in soups.

Origin

Coasts worldwide; eaten in Korea and Japan

Season (United States)

all year round

Preparation

The branches are washed several times to remove the sand, then blanched for a minute before the kimchi or soup.

Molecules

Seaweed polysaccharidesIn small amounts, not counted Iodine

Did you know?

It is also called “dead man's fingers”, for its swollen branches.