What is International Laverbread Day?
Discover a healthy ingredient that comes from the sea on April 14th. This dish is commemorated on International Laverbread Day, which is based on seaweed's long history.
A diaphanous red algae abundantly along Wales' rocky coast, Laverbread is the cooked version of 'laver' – porphyra seaweed. The Welsh have traditionally made laverbread from laverbread for centuries, as well as a law governing bara and Welshman's caviar. Not to be confused with sliced bread, laverbread is made by seaweed preparation and the production of green gluey sludge. So what's appetizing about it? Well, for some, laverbread is considered a delicacy. For those people, it may be an acquired taste. And yet, for some, it's neither acquired nor delicacy.
However, laverbread can be added to many dishes. Despite the long cooking time (8 hours!) laverbread adds a salty sea taste to the dish. Add laverbread to soups, dried and crumbled over vegetables, salads, eggs, and even baked into bread. Traditionally, the Welsh roll laverbread in oatmeal was fried or spread it on toast before frying or spreading it on toast.
Humans have been eating seaweed for thousands of years, including laver. Since laver contains more vitamins and minerals than any land-based vegetable, it makes a healthy addition to any meal.
