Dictyopteris

Dictyopteris jamaicensis

seaweed

A brown seaweed in forked straps, twelve centimetres long at most, smelling of the beach, eaten in eastern Polynesia.

Origin

Jamaica, Polynesia, Indonesia and the Philippines

Season (United States)

all year round

Preparation

It is washed several times in fresh water to remove sand and salt, then eaten raw or blanched for a few seconds.

Molecules

Seaweed polysaccharides · Iodine

Did you know?

Its essential oil has a “beach smell” that perfumers have thought of reproducing.