Laverbread

Laverbread is a traditional Welsh food product made from laver, a type of edible seaweed. It is also known by its Welsh name, bara lawr.

History

Laverbread has been a staple in the Welsh diet for centuries. It was traditionally harvested by women, known as winkle pickers, from the rocky shores of Wales. The seaweed was then washed, boiled until it became a soft paste, and finally rolled in oatmeal before being fried.

Preparation and Consumption

The preparation of laverbread involves several steps. The laver is first rinsed thoroughly to remove any sand or grit. It is then boiled for several hours until it turns into a dark green paste. This paste is often mixed with oatmeal and shaped into small patties. These patties are then fried in bacon fat or butter until they are crispy on the outside.

Laverbread is traditionally served as part of a Welsh breakfast, alongside cockles, bacon, and eggs. It can also be used as a topping for toast or added to soups and stews for extra flavor.

Nutritional Value

Laverbread is highly nutritious, being rich in protein, iron, and several essential vitamins and minerals. It is particularly high in iodine, which supports thyroid function, and vitamin B12, which is necessary for nerve function and the production of red blood cells.

Cultural Significance

Laverbread holds a significant place in Welsh culture and cuisine. It is often associated with the southwestern region of Wales, particularly the counties of Pembrokeshire, Carmarthenshire, and Swansea. In 2014, laverbread was granted Protected Designation of Origin status by the European Union, recognizing its unique cultural and culinary importance.

See Also

• Welsh cuisine
• Seaweed as food
• List of British breads

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