During World War 2 the Māori Battalion were supplied especially with karengo harvested in New Zealand which they chewed raw while on the march.[2] It is widely available only in health stores, and is sprinkled raw on top of food.
The morphology of this species is variable, the fronds vary in shape and color. They can measure up to 10 cm long, they are flat, lobed at the edges and in some cases wavy. The color can vary from light brown, yellow and in some cases with light red to discolored edges. In the margins, the reproductive structures are presented, which when they are released, have a whitish coloration.
In Chile the algae are collected from the shore, smoked or cured, then a kind of pressed tortilla is formed, also called "pan de luche" (luche loaf), which are marketed in craft markets in different parts of the country with greater emphasis on the South of Chile. This seaweed is used for the preparation of stews and casseroles, being famous in the country the dish known as cazuela chilota, a soup with Southern laver, potatoes and pieces of lamb.
^Sutherland, J.E., Lindstrom, S.C., Nelson, W.A., Brodie, J., Lynch, M.D., Hwang, M.S., Choi, H.-G., Miyata, M., Kikuchi, N., Oliveira, M.C., Farr, T., Neefus, C., Mols-Mortensen, A. Milstein, D. & Müller, K.M. (2011). A new look at an ancient order: generic revision of the Bangiales (Rhodophyta). Journal of Phycology 47(5): 1131-1151.
^Contreras-Porcia, L., Callejas, S., Thomas, D., Sordet, C., Pohnert, G., Contreras, A., Lafuente, A., Flores-Molina, M.R. & Correa, J.A.. (2012). Seaweeds early development: detrimental effects of desiccation and attenuation by algal extracts. Planta 235: 337-348.
