View source for Biology:Laverbread

{{short description|Food made from edible seaweed}}
{{Speciesbox
| image = Laver and toast.JPG
| image_caption=Laverbread and toast
| genus = Porphyra
| species = umbilicalis
| authority = ([[Biography:Carl Linnaeus|L.]]) Kützing
}}
{{nutritional value | name=Seaweed, laver, raw
| kJ=146
| protein=5.81 g
| fat=0.28 g
| carbs=5.11 g
| fiber=0.3 g
| sugars=0.49 g
| calcium_mg=70
| iron_mg=1.8
| phosphorus_mg=58
| potassium_mg=356
| sodium_mg=48
| zinc_mg=1.05
| manganese_mg=0.988
| vitC_mg=39
| thiamin_mg=0.098
| riboflavin_mg=0.446
| niacin_mg=1.47
| pantothenic_mg=0.521
| vitB6_mg=0.159
| folate_ug=146
| vitA_ug=260
| betacarotene_ug=3121
| vitE_mg=1
| vitK_ug=4
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/168458/nutrients Link to USDA Database entry]
}}

'''Laverbread''' ({{IPAc-en|'|l|ei|v|@r|-|,_|'|l|a:|v|@r|-}}; {{lang-cy|bara lafwr}} or ''{{lang|cy|bara lawr}}''; {{lang-ga|sleabhac}}) is a food product made from laver, an edible seaweed (littoral alga) consumed mainly in Wales as part of local traditional cuisine. The seaweed is commonly found around the west coast of Great Britain, and the coasts of Ireland, where it is known as {{lang|ga|sleabhac}}.<ref name="eatweeds">{{Cite web |title=Laver Seaweed – A Foraging Guide to Its Food, Medicine and Other Uses |url=https://www.eatweeds.co.uk/laver-porphyra |access-date=22 March 2021 |website=eatweeds.co.uk}}</ref> It is smooth in texture and forms delicate, sheetlike [[Biology:Thallus|thalli]], often clinging to rocks. The principal variety is {{lang|la|Porphyra umbilicalis}}. ''[[Biology:Porphyra|Porphyra]]'' (laver seaweed) is classified as [[Biology:Red algae|red algae]]; it tends to be a brownish colour, but boils down to a dark green pulp when prepared. Laver seaweed has a high content of dietary minerals, particularly [[Chemistry:Iodine|iodine]] and [[Chemistry:Iron|iron]]. The high iodine content gives the seaweed a distinctive flavour in common with [[Biology:Olive|olive]]s and [[Biology:Oyster|oyster]]s.

Laver seaweed has been cultivated as a food in Wales since at least the 17th century.<!-- cited below --> 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 in [[Biology:Oatmeal|oatmeal]]. It is sometimes also coated with oatmeal prior to frying. Laverbread is traditionally eaten fried with bacon and [[Biology:Cockle (bivalve)|cockle]]s as part of a Welsh breakfast or, in the southwest of England, with hog's pudding.

==Cultivation==
Cultivation of laver seaweed as food is thought to be very ancient, though the first mention was in William Camden's ''Britannia'' in the early 17th century.<ref>{{Cite news |last=Mason |first=Laura |date=2008-05-20 |title=Great British Bites: laverbread – Times Online |publisher=www.timesonline.co.uk |location=London |url=http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/real_food/article3969119.ece |access-date=2008-08-10}}</ref> 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, green purée with a smooth consistency.<ref>{{Cite web |title=Laverbread Parsons Pickles " Home |url=http://laverbread.com/ |access-date=2008-08-10 |publisher=laverbread.com}}</ref> Alternatively, steaming is utilised, which speeds up the process.<ref>{{Cite web|title=Laver Bread from Wild Food by Roger Phillips|url=https://app.ckbk.com/recipe/wild49962c03s001ss002r004/laver-bread|access-date=2021-05-04|website=app.ckbk.com|language=en}}</ref> Once prepared, the seaweed can be preserved for about a week. During the 18th century, the product was packed into a [[Engineering:Crock (dishware)|crock]] and sold as "potted laver".

Laver [[Biology:Seaweed farming|seaweed cultivation]] is typically associated with Wales, and it is still gathered off the Pembrokeshire and Carmarthenshire coasts,<ref>{{Cite news |last=Don |first=Monty |date=2001-11-11 |title=Down your way |work=The Observer |location=London |url=https://www.theguardian.com/lifeandstyle/2001/nov/11/foodanddrink.gardens |access-date=2008-08-10}}</ref> although similar farming methods are used at the west coast of Scotland.

Laverbread can be eaten cold as a salad with lamb or mutton. A simple preparation is to heat the laverbread and to add butter and the juice of a [[Biology:Lemon|lemon]] or [[Biology:Bitter orange|Seville orange]]. Laverbread can be heated and served with boiled bacon.

==The alga==
thumb|The seaweed ''Porphyra umbilicalis'' which is used to make laverbread

Laverbread is made from the seaweed ''Porphyra umbilicalis'' from the genus ''[[Biology:Porphyra|Porphyra]]'' and family [[Biology:Bangiaceae|Bangiaceae]]. The seaweed is commonly found around the west coast of Great Britain and east coast of Ireland along the Irish Sea, where it is also known as {{lang|ga|sleabhac}} or slake.<ref>{{Cite web |title=British food seaweeds |url=http://everything2.com/title/British+food+seaweeds |access-date=6 May 2012 |publisher=[[Everything2]]}}</ref><ref name="eatweeds" />  It is smooth in texture and forms delicate, sheetlike [[Biology:Thallus|thalli]], often clinging to rocks.<ref>{{Cite web |title=Algaebase :: Species Detail |url=http://www.algaebase.org/search/species/detail/?species_id=102 |access-date=2008-08-10 |publisher=www.algaebase.org}}</ref> ''Porphyra'' is classified as [[Biology:Red algae|red algae]]; it tends to be a brownish colour, but boils down to a dark green pulp when prepared.  It is unusual amongst seaweeds because the fronds are only one cell thick.<ref>{{Cite web |title=laverbread – WalesOnline |url=http://www.walesonline.co.uk/news/wales-news/tm_objectid=14828141&method=full&siteid=50082&headline=laverbread-name_page.html |access-date=2008-08-10 |publisher=www.walesonline.co.uk}}</ref><ref>[http://www.nmbaqcs.org/downloads/macroalgae/EA%20Seaweed%20reference%20manual.pdf Wells, Emma (2010), ''A Field Guide to the British Seaweeds'', National Marine Biological Analytical Quality Control Scheme (p 24)] {{webarchive|url=https://web.archive.org/web/20120327191056/http://www.nmbaqcs.org/downloads/macroalgae/EA%20Seaweed%20reference%20manual.pdf |date=2012-03-27 }}.</ref><!-- At least Monostroma is also one cell thick, and the walls of Enteromorpha tubes are too. -->  Laver has a high content of dietary minerals, particularly [[Chemistry:Iodine|iodine]] and [[Chemistry:Iron|iron]]. The high iodine content gives the seaweed a distinctive flavour in common with [[Biology:Olive|olive]]s and [[Biology:Oyster|oyster]]s.<ref>{{Cite web |title=Laver nori |url=http://www.hospitalityinfocentre.co.uk/Fruit%20&%20Veg/Vegetables/Seaweed/laver_nori.htm |url-status=dead |archive-url=https://web.archive.org/web/20131103051807/http://www.hospitalityinfocentre.co.uk/Fruit%20%26%20Veg/Vegetables/Seaweed/laver_nori.htm |archive-date=2013-11-03 |access-date=2013-11-01 |publisher=www.hospitalityinfocentre.co.uk}}</ref>

==Preparation==
Laverbread ({{lang-cy|bara lafwr}} or ''{{lang|cy|bara lawr}}'') is a traditional Welsh delicacy made from laver seaweed. 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 [[Biology:Oatmeal|oatmeal]]; it is sometimes coated with oatmeal prior to frying.

Laverbread is traditionally eaten fried with bacon and [[Biology:Cockle (bivalve)|cockle]]s as part of a Welsh breakfast. It can also be used to make a sauce to accompany lamb, crab, [[Biology:Lophius|monkfish]], etc., and to make laver soup (''{{lang|cy|cawl lafwr}}'').<ref>{{Cite web |title=Cawl lafwr (Laver soup) |url=http://welsh-recipes.the-real-way.com/cawl-lafwr-(laver-soup).html |url-status=dead |archive-url=https://web.archive.org/web/20100207145829/http://welsh-recipes.the-real-way.com/cawl-lafwr-(laver-soup).html |archive-date=2010-02-07 |access-date=2008-08-13 |publisher=Traditional Welsh Recipes}}</ref> Richard Burton has been quoted as describing laverbread as "Welshman's caviar".<ref>{{Cite web |title=Black Mountains Breakfast |url=http://www.breconbeacons.org/content/visit-us/local-food_and_drink/brecon-beacons-black-mountains-breakfast |url-status=dead |archive-url=https://web.archive.org/web/20081012021910/http://www.breconbeacons.org/content/visit-us/local-food_and_drink/brecon-beacons-black-mountains-breakfast |archive-date=2008-10-12 |access-date=2008-08-10 |publisher=Brecon Beacons National Park}}</ref>

Laver seaweed is often associated with Penclawdd 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 the Bristol Channel in North Devon, especially the Exmoor coast around Lynmouth, Combe Martin and Ilfracombe. In North Devon it is generally not cooked with oatmeal and is simply referred to as 'laver' ({{IPAc-en|'|l|ei|v|@r}} {{respell|LAY|ver}}).

Laverbread is highly nutritious because of its high proportions of [[Biology:Protein|protein]], [[Chemistry:Iron|iron]], and especially [[Chemistry:Iodine|iodine]].<ref name="TheTelegraph">{{Cite news |last=Dunford |first=Jane |date=30 May 2010 |title=What's green, slimy and good for you? |work=The Daily Telegraph |url=https://www.telegraph.co.uk/lifestyle/wellbeing/diet/7777154/Whats-green-slimy-and-good-for-you.html |access-date=7 January 2021}}</ref><ref>{{Cite web |date=4 January 2021 |title=Welsh Laverbread - Protected food name with Protected Designation of Origin (PDO) |url=https://assets.publishing.service.gov.uk/media/5fd368d3e90e076639b156ff/pfn-welsh-laverbread-spec.pdf |access-date=7 January 2021 |publisher=[[Organization:Department for Environment, Food and Rural Affairs|Department for Environment, Food and Rural Affairs]]}}</ref> The dried purple (nori) variation is the main plant that contains significant amounts of [[Biology:Vitamin B12|vitamin B<sub>12</sub>]],<ref name="TheTelegraph" /> which makes it the most suitable source of vitamin B<sub>12</sub> available for vegans; consuming 4g of dried purple laver provides the RDA of vitamin B12.<ref name="watanabe">{{Cite journal |vauthors=Watanabe F, Yabuta Y, Bito T, Teng F |date=May 2014 |title=Vitamin B₁₂-containing plant food sources for vegetarians |journal=Nutrients |volume=6 |issue=5 |pages=1861–73 |doi=10.3390/nu6051861 |pmc=4042564 |pmid=24803097|doi-access=free|quote="Consumption of approximately 4 g of dried purple laver (Vitamin B12 content: 77.6 μg /100 g dry weight) supplies the RDA of 2.4 μg/day" }}</ref>

==See also==
* {{annotated link|Biology:Palmaria palmata|Dilisk}} – another edible seaweed
* {{annotated link|Biology:Kombu}}

== References ==
{{Reflist|2}}

==Bibliography==
*''Lamb, Leeks and Laverbread'', Gilli Davies, Grafton (16 Mar 1989), {{ISBN|0-586-20139-4}}

{{Taxonbar|from=Q899607}}

[[Category:Bangiophyceae]]

{{Sourceattribution|Laverbread|1}}