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Laverbread and toast. Laverbread (/ ˈ l eɪ v ər-, ˈ l ɑː v ər-/; Welsh: bara lafwr or bara lawr; Irish: sleabhac) is a food product made from laver, an edible seaweed (littoral alga) consumed mainly in Wales as part of local traditional cuisine.
Porphyra is a genus of coldwater seaweeds that grow in cold, shallow seawater.More specifically, it belongs to red algae phylum of laver species (from which comes laverbread), comprising approximately 70 species. [2]
Porphyra umbilicalis, commonly called "laver", is a species of seaweed in the genus Porphyra. It is smooth in texture and forms delicate, sheetlike thalli, reaching 25 centimetres (10 in) long [1] and often clinging to rocks. [2] Porphyra is classified as red algae; it tends to be a brownish colour, but boils down to a dark green pulp when ...
Green laver, a type of edible green seaweed used in East Asian cuisine; Laver (surname), a list of people with the name; Laver (ghost town), a settlement in Sweden; Laver Bariu (1929–2014), Albanian folk clarinetist and singer; Porphyra, red laver species Porphyra umbilicalis, a species of edible seaweed traditionally used to make laverbread
Green laver shares the name "laver" with Porphyra umbilicalis, a red seaweed, which is harvested from the coasts of Scotland, Wales, and Ireland and used to prepare laverbread. [2] Like "green laver", similar edible seaweeds with indigenous names translated as "laver", are found in many other countries around the world.
Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. [1] They typically contain high amounts of fiber . [ 2 ] [ 3 ] They may belong to one of several groups of multicellular algae : the red algae , green algae , and brown algae . [ 2 ]
Seaweed, or macroalgae, refers to thousands of species of macroscopic, multicellular, ... Porphyra is used in Wales to make laverbread (sometimes with oat flour).
Laverbread: Laverbread, or Bara Lawr, is a Welsh speciality. It is made by cooking porphyra seaweed slowly over the course of up to ten hours [22] until it becomes a puree known as laver. The seaweed can also be cooked with oatmeal to make laverbread. It can be served with bacon and cockles as a breakfast dish, [23] or fried in to small patties ...