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Caulerpa lentillifera
Also called Green Caviar
Sea grapes (Caulerpa lentillifera) is a species of edible green seaweed from coastal Asia-Pacific waters, prized for its soft, bubble-like, succulent texture. It is farmed in ponds and tanks rather than grown as a garden or houseplant.
Caulerpa lentillifera or sea grape is a species of ulvophyte green algae from coastal regions in the Asia-Pacific. This seaweed is one of the favored species of edible Caulerpa due to its soft and succulent texture. It is traditionally eaten in the cuisines of Southeast Asia, Oceania, and East Asia. It was first commercially cultivated in the Philippines in the 1950s, followed by Japan in 1968. Both countries remain the top consumers of C. lentillifera. Its cultivation has since spread to other countries, including Vietnam and China. C. lentillifera, along with C. racemosa, are also known as sea grapes or green caviar in English.
It is a siphonous macroalgae, meaning it is a giant single cell with multiple nuclei, and can grow to 30 cm in length. Instead of leaves, the algae has bubbles that burst in the mouth, releasing an umami taste.
Traditionally, C. lentillifera were harvested directly from the wild. The first commercial cultivation of C. lentillifera was in the 1950s in Cebu, Philippines, after accidental introduction of C. lentillifera to fish ponds. Currently, there are around 400 hectares of ponds on Cebu, producing around 12 to 15 tons of fresh C. lentillifera per year. They are usually harvested after two months from first planting, and every two weeks afterwards depending on growth rates.
Commercial cultivation was followed by Japan in 1986, where it was cultivated in tanks in the warmer waters of Okinawa. Commercial cultivation has since spread to other countries, including Vietnam, Taiwan, and China (in Fujian and Hainan). Most are for domestic consumption, but they are also exported to Japan.
Caulerpa lentillifera, along with C. racemosa, have been traditionally eaten in the cuisines of Southeast Asia, Oceania, and East Asia. They are almost always eaten raw on their own or in salads. They have been described as tasting "like the ocean." It is known to be rich in iodine.
Text excerpted from the Wikipedia article Caulerpa lentillifera by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.
The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.
