Laver is an edible seaweed that has a high mineral salt content, particularly iodine and iron. It is used for making laverbread, a traditional Welsh dish, as well as eaten as a complement to rice in Japan (where it is called nori) and Korea (where it is called kim or gim). Particularly in Korea, it is sometimes roasted with sesame oil and further flavored with salt and sometimes MSG.
Food features:Laver is common around the west coast of Britain and east coast of Ireland along the Irish Sea as well as along the coasts of Japan and Korea. Laver is unique among seaweeds because it is only one cell thick.It is smooth and fine, often clinging to rocks. The principal variety is purple laver (Porphyra laciniata/Porphyra umbilicalis).This tends to be a brownish colour, but boils down to a dark green pulp when prepared. The high iodine content gives the seaweed a distinctive flavour in common with olives and oysters.
Place of origin:Cultivation of laver is typically associated with Wales, and is still gathered off the Pembrokeshire coast,although similar farming methods are used in west coast of Scotland.
Nutrition:Laver is highly nutritious because of its high proportions of protein, iron, and especially iodine. It also contains high levels of vitamins B2, A, D and C.
Dietotherapy function:Laverbread (Welsh: Bara Lafwr or Bara Lawr) is a traditional Welsh delicacy made from laver. To make laverbread, the seaweed is boiled for several hours then minced or pureed. The gelatinous paste that results can then be sold as it is, or rolled in oatmeal.Laverbread is traditionally eaten fried with bacon and cockles for breakfast. It can also be used to make a sauce to accompany lamb, crab, monkfish, etc, and to make laver soup (Welsh: Cawl Lafwr).Richard Burton has been attributed as describing laverbread as "Welshman's caviar".