What is International Laverbread Day?
On April 14th, you will find a healthy ingredient that comes from the sea. International Laverbread Day celebrates this dish that has a long history made from seaweed.
Laverbread is the cooked version of 'laver' – porphyra seaweed – a diaphanous red algae that grows abundantly along Wales' rocky coast. The Welsh have traditionally cooked laverbread to make laverbread for centuries, as well as the Welshman's caviar. Laverbread is made by seaweed sautéing and making green gluey sludge, not to be confused with sliced bread. So what's appetizing about it?? Well, laverbread is considered a delicacy by some. For those that are not, it may be an acquired taste. And yet, for some, it's neither acquired nor delicacy..
However, laverbread can be used to many dishes. Despite the lengthy 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. The Welsh roll laverbread in oatmeal is traditionally baked or spread it on toast before frying or spreading it on toast.
For thousands of years, including laver, humans have been eating seaweed, including laver. Since laver contains more vitamins and minerals than any land-based vegetable, it makes a healthy addition to any meal..
