Rimu (algae)
Polynesian term for edible underwater plants, including algae.
Limu—also called remu or ʻimu—comes from the Proto-Austronesian word *limut and refers broadly to edible plants that grow near or underwater, including algae, across Polynesia. In Hawaii, roughly one hundred local names exist for different kinds of limu, with about sixty of those matched to scientific species. Hundreds of marine algae species once thrived in Hawaiian waters. Many types are edible and appear in dishes throughout much of Polynesia.
**Uses** Throughout Polynesia, several limu species are eaten raw, often served alongside fish. In Hawaii, limu was a staple alongside fish and poi. Hawaiians cultivated many seaweed varieties both for food and to feed fish in fishponds. Up to 75 types were used as food—more than the 35 used in Japanese cuisine, which is also known for seaweed. Today, limu is commonly used as a condiment, especially in raw fish dishes like poke. Limu also played a role in hoʻoponopono, the traditional Hawaiian conflict resolution process. Injured and accused parties would gather to pray, seek forgiveness, and eat limu kala leaves as a symbol of reconciliation. It was also used in traditional hula attire and as medicine. In New Zealand, the name 'rimu' refers to the native tree *Dacrydium cupressinum*, not to an edible algae.
**Types** Limu comes from multiple genera across the following regions: Cook Islands, Easter Island, French Polynesia, Hawaii, New Zealand, Niue, Samoa, Tonga, and Tuvalu.
**Threats** Limu has become harder to find due to over-picking, pollution, and urban development—especially construction in watersheds. Many important kinds grow best in brackish water where freshwater meets the sea. Another threat is the spread of marine invasive species, including *Kappaphycus* (smothering seaweed), *Gracilaria salicornia* (gorilla ogo), *Avrainvillea amadelpha* (leather mudweed), *Hypnea musciformis* (hook weed), and *Acanthophora spicifera* (prickly seaweed).
**See also** Edible seaweed Oceanic cuisine
**Further reading** Abbott, Isabella Aiona (1992). *Lāʻau Hawaiʻi: Traditional Hawaiian Uses of Plants*. Bishop Museum Press. ISBN 9780930897628. Abbott, Isabella Aiona; Huisman, John Marinus (2004). *Marine Green and Brown Algae of the Hawaiian Islands*. Bishop Museum Press. ISBN 9781581780307.
**External links** “The Limu Hui”. KUA. 2016-02-02. Retrieved 2019-04-22. “Reef Watcher’s Field Guid
- also known as
- remu, ʻimu
- origin of term
- Proto-Austronesian *limut
- region
- Polynesia
- number of Hawaiian names
- approximately one hundred
- matched with scientific names
- sixty
- types used for food in Hawaii
- as many as 75
- types used in Japanese cuisine
- 35
Lore & Background
Limu has been used as food throughout Polynesia, typically eaten raw as an accompaniment to meals, usually fish. In Hawaii, limu was a major component of the diet alongside fish and poi. Hawaiians cultivated several varieties of seaweed for food and to feed fish farmed within fish ponds. As many as 75 types of limu were used for food, more than the 35 used in Japanese cuisine. In modern times, limu is often used as a condiment, typically in raw fish dishes such as poke. Note that in New Zealand, 'rimu' is the common name for the native tree Dacrydium cupressinum, not an edible algae.
Reader's Guide
Limu was also used in hoʻoponopono, the ancient Hawaiian process of conflict resolution, where injured and accused parties gathered to pray, seek forgiveness, and eat limu kala leaves as a symbol of reconciliation. It is also used in traditional hula attire and as medicine. Due to the shape of its foliage, the Maori applied the name rimu to the native tree Dacrydium cupressinum. Limu has become increasingly difficult to find because of over-picking, pollution, and urban development, especially construction in watersheds. Many important kinds of limu grow best in brackish water where fresh water empties into the sea. Another threat is the spread of marine alien invasive species, such as members of the genus Kappaphycus, Gracilaria salicornia, Avrainvillea amadelpha, Hypnea musciformis, and Acanthophora spicifera.
Did You Know?
- In Hawaii, there are approximately one hundred names for kinds of limu, sixty of which can be matched with scientific names.
- As many as 75 types of limu were used for food in Hawaii.
- In New Zealand, 'rimu' is the name of a native tree, not an edible algae.
Frequently Asked Questions
What is Rimu (algae)?
Rimu—also spelled remu or ʻimu—is a broad Polynesian term covering edible plants that grow in or near water, with various species of marine algae being the most commonly referenced examples.
Where does the name 'Rimu' come from?
The word traces back to the Proto-Austronesian root *limut, which has been carried across Polynesian languages to describe underwater or shoreline edible vegetation.
How is Rimu (algae) typically prepared?
Across Polynesian cultures, many varieties are eaten raw and commonly served as a side alongside fish, while in Hawaii it historically formed a staple paired with fish and poi.
How many types of Rimu (algae) are there?
Hawaiian speakers alone use roughly one hundred distinct local names for different varieties, with about sixty linked to identified scientific species and up to seventy-five considered edible.
Why is Rimu (algae) important to Polynesian cuisine?
It represents a deeply rooted food tradition spanning the entire Polynesian triangle, connecting modern dishes to a shared ancestral vocabulary and a long history of harvesting marine plants for sustenance.
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