Spirogyra (Tao) |
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 | Spirogyra Sp. |
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 | Zygnemataceae |
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 | Spirogyra, Pond scum |
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 | Tao (Northern) Thao (Northeastern) (Phak Phuen Ban A-han Thai, 2005, 36; Bunyang Chumsi and Charin Chaemchit, 1999, 2879) |
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 | Green Spirogyra algae, found in freshwater ditches and pools at least 6 in. deep. Shape capillaceous with very long hair without leaves or flowers. The kind found in deep or rapid flowing water around rocks in the Mekong River is called kai which is coarser and also edible. (Bunyang Chumsi and Charin Chaemchit, 1999, p. 2879) |
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Beta carotene and Vitamin A (Phak Phuen Ban A-han Thai, 2005, p. 36). Lanna people make yam tao out of it by mixing in some field crabs. (Noi Chamrat, personal communication, 2007). In the past people called it Lap khio and often avoided serving it to family members as it was believed to cause the breakup of relationships. This taboo included kaeng hoi (snails) and duck meat. This may be explained since tao is a very cheap kind of food and snails must be sucked (which produces an unpleasant sound) whereas duck meat tends to be tough and hard to prepare. (Bunyang Chumsi and Charin Chaemchit, 1999, 2879). Isan people like to mix bitter eggplant and fermented fish to lap tao. Tao can be eaten raw with namphrik like other fresh vegetables (Phak Phuen Ban A-han Thai, 2005, 36). The cautions to eating it are that it rapidly reduces blood pressure and blood sugar. (Bunyang Chumsi and Charin Chaemchit, 1999, p. 2879) |
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 | All year round |
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Bunyang Chumsi and Charin Chaemchit. (1999). Tao. In Saranukrom Wattanatham Thai Pak Nuea. (Vol. 6, pp. 2879-2880). Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture. (in Thai). Phak Phuen Ban A-han Phuen Mueang. (2005). Bangkok: Saengdaet.
(in Thai). |
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