Spirogyra sp. (Zygnemataceae)
- Scientific name
- Spirogyra sp.
- Family name
- Zygnemataceae
- Common name
- Spirogyra, pond scum (English) ; aomidoro (Japanese)
- Local name
- Thao, phak kai
Green alga, capillaceous, with very long, unbranched hairs.
Found in freshwater ditches and pools. Harvested year-round. Propagated by separating whole colonies.
Generally eaten raw as a vegetable with nam phrik (dipping sauces) or as a meat substitute in some local dishes such as laap thao (spicy shrimp salad with spirogyra); it is prepared as a hot sauce in northern and north-eastern Thailand, and can also be added to kaeng som (sweet and sour curry) or omelettes. Contains vitamin A and calcium.
Generally eaten raw as a vegetable with nam phrik (dipping sauces) or as a meat substitute in some local dishes such as laap thao (spicy shrimp salad with spirogyra); it is prepared as a hot sauce in northern and north-eastern Thailand, and can also be added to kaeng som (sweet and sour curry) or omelettes. Contains vitamin A and calcium.