Gayong-gayong

Halymenia durvillei

seaweed

A red seaweed eaten mostly as a fresh salad, or dried then rehydrated.

Origin

Philippines and Southeast Asia

Season (United States)

all year round

Preparation

It is rinsed several times to wash out sand and salt, then eaten raw in a dressed salad or cooked for a few minutes in a soup; dried, it is first rehydrated for ten minutes.

Molecules

Seaweed polysaccharides · Iodine

Did you know?

It is also a source of carrageenan, the thickener in dessert creams.