The image, above, shows the full laver seaweed (Porphyraumbilicalis). The bottom view shows large mats of the red
alga. Top left is a red form and top right is a brown form shown
in close-up..
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Common Name: Laver |
| Scientific Name: Porphyria spp. |
| Other Names: Red Laver, Nori, Slake, Lafwr (CY) |
| Family: Bangiaceae |
| Range: The upper intertidal zone and the splash zone in cold waters of temperate oceans |
Physical Characteristics
Palmaria palmata is a red alga, growing to 10cm (4 in) in length. The alga typically reproduces in early spring and can be harvested year-round.
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| Edible Parts: Fronds |
 Edibility Rating: 4 
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 Known Hazards: Though not toxic reports have been found for laver, like all sea vegetables (seaweed) they should only be collected where they grow in clean water and far away from effluent pipes and other sources of sewage.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Laver along with all the Laver containing recipes presented on this site, with 2 recipes in total.
These recipes, all contain Laver as a major wild food ingredient.
Laver, (also known as Nori, Slake and Lafwr [in Welsh]) Porphyra sp. is the English name for a number (now systematically reduced to 5) of edible seaweed species of the red algal genus Porphyra which, most notably, includes P yezoensis and P tenera of the family Bangiaceae, (which are known as Nori in Japan). In Western Europe, the principal species is Porphyra umbilicalis, also known as red laver. They generally live in the intertidal, typically between the upper intertidal to the splash zone.
In Japanese cuisine Nori is formed by the shredding and rack-drying of laver before layering in a process similar to paper making. Sheets of nori are commonly used as a wrap for sushi (makizushi) and rice balls (onigiri). It is also used as a flavouring in soups. In Wales and Ireland, laver is eaten as laverbread (bara lafwr or bara lawr in Welsh) (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; it is generally coated with oatmeal prior to frying) in a blend with savory oatmeal. It is also occasionally still made into a sauce to accompany lamb or monkfish.
Porphyra displays a heteromorphic alternation of generations.[6] The thallus we see is the haploid generation; it can reproduce asexually by forming spores which grow to replicate the original thallus. It can also reproduce sexually. Both male and female gametes are formed on the one thallus. The female gametes while still on the thallus are fertilized by the released male gametes, which are non-motile. The fertilized, now diploid, carposporangia after mitosis produce spores (carpospores) which settle, then bore into shells, germinate and form a filamentous stage.
Laver can be eaten raw, but is best lightly fried in butter or bacon fat. Laver coked this way is served with bacon and cockles as part of a traditional Welsh breakfast.
Laver is highly nutritious due to the high proportions of protein, iron, and especially iodine contained in the fronds. It also contains high levels of vitamins B2, A, D and C.
For other edible seaweed (sea vegetables), see the guide to edible seaweed
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1999
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–12.
[5]. Thomas, G. S. Perennial Garden Plants, 2004
[6]. Milner, E. Trees of Britain and Ireland, 2011
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) — How to identify wild plants, trees and shrubs in Britain and Ireland, 2006
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles, 1983
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles, 1987
[10]. Phillips, R. Mushrooms, 2006
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms, 2011
[12]. Bunker, F. Seaweeds of Britain and Ireland, Second Edition, 2017
[13]. Facciola, S. Cornucopia II — A Source Book of Edible Plants, 1998
[14]. Hartford, R. Edible and Medicinal Wild Plants of Britain and Ireland: A Foraging and Photographic Identification Guide
(Note that the above book links are Amazon Affiliate links)
These recipes, all contain Laver as a major wild food ingredient.
Laver, (also known as Nori, Slake and Lafwr [in Welsh]) Porphyra sp. is the English name for a number (now systematically reduced to 5) of edible seaweed species of the red algal genus Porphyra which, most notably, includes P yezoensis and P tenera of the family Bangiaceae, (which are known as Nori in Japan). In Western Europe, the principal species is Porphyra umbilicalis, also known as red laver. They generally live in the intertidal, typically between the upper intertidal to the splash zone.
In Japanese cuisine Nori is formed by the shredding and rack-drying of laver before layering in a process similar to paper making. Sheets of nori are commonly used as a wrap for sushi (makizushi) and rice balls (onigiri). It is also used as a flavouring in soups. In Wales and Ireland, laver is eaten as laverbread (bara lafwr or bara lawr in Welsh) (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; it is generally coated with oatmeal prior to frying) in a blend with savory oatmeal. It is also occasionally still made into a sauce to accompany lamb or monkfish.
Porphyra displays a heteromorphic alternation of generations.[6] The thallus we see is the haploid generation; it can reproduce asexually by forming spores which grow to replicate the original thallus. It can also reproduce sexually. Both male and female gametes are formed on the one thallus. The female gametes while still on the thallus are fertilized by the released male gametes, which are non-motile. The fertilized, now diploid, carposporangia after mitosis produce spores (carpospores) which settle, then bore into shells, germinate and form a filamentous stage.
Laver can be eaten raw, but is best lightly fried in butter or bacon fat. Laver coked this way is served with bacon and cockles as part of a traditional Welsh breakfast.
Laver is highly nutritious due to the high proportions of protein, iron, and especially iodine contained in the fronds. It also contains high levels of vitamins B2, A, D and C.
For other edible seaweed (sea vegetables), see the guide to edible seaweed
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1999
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–12.
[5]. Thomas, G. S. Perennial Garden Plants, 2004
[6]. Milner, E. Trees of Britain and Ireland, 2011
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) — How to identify wild plants, trees and shrubs in Britain and Ireland, 2006
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles, 1983
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles, 1987
[10]. Phillips, R. Mushrooms, 2006
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms, 2011
[12]. Bunker, F. Seaweeds of Britain and Ireland, Second Edition, 2017
[13]. Facciola, S. Cornucopia II — A Source Book of Edible Plants, 1998
[14]. Hartford, R. Edible and Medicinal Wild Plants of Britain and Ireland: A Foraging and Photographic Identification Guide
(Note that the above book links are Amazon Affiliate links)
The alphabetical list of all Laver recipes on this site follows, (limited to 100 recipes per page). There are 2 recipes in total:
Page 1 of 1
| Dried Laver Origin: Ireland | Saws Bara Lawr (Laverbread Sauce) Origin: Welsh |
Page 1 of 1