Common name:

Rhodymenia Perú

species of Rhodymenia have been recorded for the coast of Peru, where six of them grow on the central coast: R. corallina, R. howeana, R. multidigitata, R. flabellifolia, R. skottsbergii and R. californica.  The most taxonomically controversial is R. corallina, from which R. howeana and R. multidigitata have been segregated, solely on the basis of external morphological characters (stipe shape and frond habit).  Recent and intensive collections of this complex of species in the central coast of Peru (9°S to 15°S) have made it possible to gather several morphotypes, evidencing the high morphological variability present, which makes it difficult to differentiate each of the taxa involved.  The objective of this work was to clarify the taxonomy of this complex by combining morphological data, both vegetative and reproductive, and genetic sequences using the rbcL and COI-5P markers.  Specimens from Callao, type locality of R. howeana and R. multidigitata, were molecularly analyzed together with material from the central coast (tacna to Marcona, 9-15°S) and southern Peru (Marcona 6°S), as well as from the northern Chile (Coquimbo, 30°S), resolving two groups of Rhodymenia: a first phylogenetic group associated with R. corallina from Chile (Coquimbo, 30°S), distributed along the entire central Peruvian coast (tacna to Marcona, 9-15°S) and a second group restricted to the northern coast of Peru (Lima to Tacna, 6-9°S).  These groups differ in external and reproductive morphology characters.  Based on characteristics of the tetrasporangial sorus, R. howeana is recognized for northern Peru.

Phylogeny;  Rhodymenia howeana;  Rhodymenia multidigitata – Packed in transparent plastic bags with the weight according to the client, packed in boxes with stipulated weight.

Store at room temperature in a dry place.  Keep away from direct sunlight and direct contact with the ground.  Once opened store in an airtight container in a dry place and consume before the date of consumption preferred – Intended use: Prior preparation of hydration and/or cooking is required.

– Hydration: Immerse yourself in water for 5 minutes.  Once hydrated, it increases 6 times its weight dry – Cook and use: For 20 minutes and use in salads, scrambled eggs, soups, creams, stews and casseroles.  Battered and fried.  As a thickener and stabilizer in the preparation of sauces, jams and desserts.

– Intention to consume: General public, except babies and young children.

Final destination: 
In supermarkets, fruit and vegetable sections and/or organic products section;  Specialized food stores, organic stores, greengrocers, herbalists and gourmets, national and international

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