Laverbread, also known as "bara lawr" in Welsh, is a traditional Welsh dish made from a type of edible seaweed called laver (scientifically known as Porphyra umbilicalis). Laver is a red or purple seaweed that grows along the rocky shores of the British Isles, particularly in Wales. Laverbread is a popular and distinctive Welsh food, often associated with Welsh breakfasts or used in various recipes.

To make laverbread, the harvested laver seaweed is carefully washed and then boiled for several hours until it becomes a thick, gelatinous paste. This paste is then typically mixed with other ingredients like oatmeal, bacon, and seasonings to create various dishes.

Laverbread can be used in a variety of ways, including:

  1. Laverbread on Toast: A common way to enjoy laverbread is by spreading it on buttered toast or fried bread, often served as part of a traditional Welsh breakfast.

  2. Laver Soup: Laver can be used to make a hearty and nutritious soup, often combined with other ingredients like onions, leeks, and potatoes.

  3. Laverbread Cakes: Laverbread can be mixed with oatmeal and shaped into cakes, which are then fried until golden brown. These cakes are a popular side dish in Welsh cuisine.

  4. Laver Risotto: Laver can also be incorporated into risotto recipes, adding a unique flavor and a dark green color to the dish.

  5. Laver Sushi Wraps: In modern cuisine, laver has found its way into sushi recipes as a replacement for traditional nori seaweed sheets.

Laver is not only flavorful but also highly nutritious. It is rich in essential vitamins and minerals, including vitamin B12, vitamin C, iron, iodine, and protein. This nutritional content has contributed to laver's popularity in traditional Welsh diets.

Laverbread is an integral part of Welsh culinary heritage, and it continues to be enjoyed by both locals and visitors. Its distinctive flavor and versatility make it a unique and cherished component of Welsh cuisine, and it has gained recognition for its nutritional value as well.