Laverbread on Toast
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. Laver is common around the west coast of Britain and east coast of Ireland along the Irish Sea. 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. Ulva lactuca, also known as Sea lettuce, is occasionally eaten as green laver, which is regarded as inferior to the purple laver. Laver is sometimes also known as "slake". Laver is also found, and eaten, in Japan (where it is called nori) and Korea (where it is called kim or gim).
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Location: Wales UK
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