Edible macroalgae in the green group used as fresh, dried, or processed foods.
Caulerpa (Sea Grapes / Green Caviar)
Tropical green seaweeds with bead-like fronds eaten fresh, especially in Southeast Asian and Pacific cuisines where they are prized for their crisp texture and briny flavor.
Codium (Dead Man’s Fingers / Oyster Thief)
Spongy branching green seaweed eaten fresh in some coastal cuisines, sometimes noted for a flavor reminiscent of oysters.
Monostroma (Hitoegusa / Aonori)
Delicate sheet-like green seaweed commonly cultivated and processed into dried flakes or powders used as seasonings in Japanese cuisine.
Ulva (Sea Lettuce / Aonori Forms)
Thin leafy or tubular green seaweeds widely eaten fresh, dried, or powdered. These species occur globally along coastlines and are used in soups, salads, and sea vegetable dishes.
Ulvaria (Pepper Dulse)
Leafy green seaweed known for its mild peppery taste. It is occasionally eaten fresh or cooked in coastal cuisines of the North Atlantic.