When is International Laverbread Day?
Friday April 14thFind a healthy ingredient that comes from the sea on April 14th. This dish, which originates from seaweed, is commemorated on International Laverbread Day.
A diaphanous red algae abundantly along Wales' rocky coast, Laverbread is the cooked version of 'laver' – porphyra seaweed. Phyra seaweed – porphyra seaweed. For centuries, the Welsh have used laver to make laverbread, which has also called bara ruler and Welshman's caviar. Laverbread is made by seaweed preparation and making green gluey sludge, not to be confused with sliced bread. Not to be confused with sliced bread, but not to be confused with sliced bread. So what's appetizing about that? Well, laverbread is considered a delicacy by some.. It may be an acquired taste for some people. And yet, for some, it's neither acquired nor delicacy....
Nevertheless, laverbread can be added to many dishes. Despite the long cooking time (8 hours!) laverbread enhances the flavor with a salty sea taste. Add laverbread to soups, dried and crumbled over vegetables, salads, eggs, and even baked into bread. You can even bake into bread. Traditionally, the Welsh roll laverbread in oatmeal was fried or spread it on toast before frying or spreading it on toast.
Humans have been eating seaweed for thousands of years, including laver.. Since laver contains more vitamins and minerals than any land-based vegetable, it makes a healthy addition to any dish.
