Laverbread (/ˈleɪvər-,ˈlɑːvər-/;Welsh:bara lafwr orbara lawr;Irish:sleabhac) is a food product made fromlaver, anedible seaweed (littoral alga) consumed mainly inWales as part of local traditional cuisine. The seaweed is commonly found around the west coast ofGreat Britain, and the coasts of Ireland, where it is known assleabhac.[1] It is smooth in texture and forms delicate, sheetlikethalli, often clinging to rocks. The principal variety isPorphyra umbilicalis, ared algae which tends to be a brownish colour, but boils down to a dark green pulp when prepared. Laver seaweed has a high content ofdietary minerals, particularlyiodine andiron. The high iodine content gives the seaweed a distinctive flavour in common witholives andoysters.
Laver seaweed has been cultivated as a food in Wales since at least the 17th century. It is prepared by repeated washings and then boiling until it becomes the soft purée-like product known as laverbread. The gelatinous paste that results can then be sold as it is or rolled inoatmeal. It is sometimes also coated with oatmeal prior to frying. Laverbread is traditionally eaten fried with bacon andcockles as part of aWelsh breakfast or, in the southwest of England, withhog's pudding.
Laverbread is made from the seaweedPorphyra umbilicalis from the genusPorphyra and familyBangiaceae. The seaweed is commonly found around the west coast of Great Britain and east coast of Ireland along theIrish Sea.[2][1] Laver has a high content ofdietary minerals, particularlyiodine andiron. The high iodine content gives the seaweed a distinctive flavour in common witholives andoysters.[3]
Cultivation of laver seaweed as food is thought to be very ancient, though the first mention was inWilliam Camden'sBritannia in the early 17th century.[4] Laverseaweed cultivation is typically associated withWales, and it is still gathered off thePembrokeshire andCarmarthenshire coasts,[5] although similar farming methods are used at the west coast ofScotland.
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 146 kJ (35 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||||
5.11 g | |||||||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 0.49 g | ||||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 0.3 g | ||||||||||||||||||||||||||||||||||||||||||||||||||
0.28 g | |||||||||||||||||||||||||||||||||||||||||||||||||||
5.81 g | |||||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[6] except for potassium, which is estimated based on expert recommendation fromthe National Academies.[7] | |||||||||||||||||||||||||||||||||||||||||||||||||||
It is plucked from the rocks and given a preliminary rinse in clear water. The collected laver seaweed is repeatedly washed to remove sand, then boiled until it becomes a stiff, greenpurée with a smooth consistency.[8] Alternatively, steaming is utilised, which speeds up the process.[9] Once prepared, the seaweed can be preserved for about a week. During the 18th century, the product was packed into acrock and sold as "potted laver". To make laverbread, a traditionalWelsh delicacy, the seaweed is boiled for several hours, then minced orpureed. The gelatinous paste that results can then be sold as it is, or rolled inoatmeal; it is sometimes coated with oatmeal prior to frying.
Laverbread can be eaten cold as asalad withlamb ormutton. A simple preparation is to heat the laverbread and to add butter and the juice of alemon orSeville orange. Laverbread can be heated and served with boiledbacon.
Laverbread is traditionally eaten fried with bacon andcockles as part of aWelsh breakfast. It can also be used to make asauce to accompany lamb, crab,monkfish, etc., and to make laver soup (cawl lafwr).[10]Richard Burton has been quoted as describing laverbread as "Welshman'scaviar".[11]
Laver seaweed is often associated withPenclawdd and its cockles, being used traditionally in the Welsh diet and is still eaten widely across Wales in the form of laverbread. In addition to Wales, laverbread is eaten across theBristol Channel inNorth Devon, especially theExmoor coast aroundLynmouth,Combe Martin andIlfracombe. In North Devon it is generally not cooked with oatmeal and is simply referred to as 'laver' (/ˈleɪvər/LAY-ver).
Laverbread is highly nutritious because of its high proportions ofprotein,iron, and especiallyiodine.[12][13] The dried purple (nori) variation is the main plant that contains significant amounts ofvitamin B12,[12] which makes it the most suitable source of vitamin B12 available forvegans; consuming 4 g (0.1 oz) of dried purple laver provides the RDA of vitamin B12.[14]
"Consumption of approximately 4 g of dried purple laver (Vitamin B12 content: 77.6 μg /100 g dry weight) supplies the recommended daily amount of 2.4 μg/day" (not what that study found, it came to the opposite conclusion)
