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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 lemon or Seville orange. Laverbread can be heated and served with boiled bacon. Laverbread is traditionally eaten fried with bacon and cockles as part of a Welsh breakfast.
Welsh cuisine (Welsh: Ceginiaeth Cymreig) encompasses the cooking styles, traditions and recipes associated with Wales.While there are many dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and Glamorgan sausage have all been regarded as symbols of Welsh food.
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]
Laverbread (Welsh: bara lawr) is made from the seaweed porphyra umbilicalis. [11] The seaweed is purplish-black and found strewn throughout the intertidal area of Gower, particularly the upper levels. It is more common in the winter period, from late autumn onwards, where the rocks are near, or overlain with, sand.
The plant is edible, [22] but the roots and leaves are most palatable when collected before the flower stalk is produced. [23] The root is noted for having a mild taste when uncooked, described as like asparagus or oysters , from which the plant derives its alternative name of oyster plant.
Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent, the dark green parts of the leaves.
A flea-beetle (Phenrica guerini), a leaf-mining moth (Epipagis cambogialis), and a stem-wilter, (Catorhintha schaffneri), feed on the leaves.[5]Although Pereskia aculeata is edible and of high nutrition quality, being an alternative to conventional food, this plant is a declared weed in South Africa where it does extensive damage to forest areas by smothering indigenous trees.
Like raspberries, it is not a true berry, but instead an aggregate fruit of numerous drupelets around a central core. The drupelets may be carefully removed intact, separately from the core, when picked, leaving a hollow fruit which bears a resemblance to a thimble , perhaps giving the plant its name.