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.
Traditional medicinal use
Functionality
Functional constituents
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.
Whole plants