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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.
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, nori, kombu Gamet is a traditional dried edible seaweed from Ilocos Norte and Cagayan of the Philippines , particularly from the town of Burgos . Gamet are dried into sheets or thin cakes called pedazo (from Spanish for "piece"), which are characteristically purplish-black in color.
Cabbage plants. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
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.
Pyropia tenera, also known as gim or nori, is a red algal species in the genus Pyropia.The specific name, tenera, means "delicate" and alludes to its small size.It typically grows to lengths between 20 and 50 cm.
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; River Laver, a river in North Yorkshire, England
Cress (Lepidium sativum), sometimes referred to as garden cress (or curly cress) to distinguish it from similar plants also referred to as cress (from Old English cresse), is a rather fast-growing, edible herb.