Laver Seaweed – A Foraging Guide to Its Food, Medicine and Other Uses

Laver seaweed has traditionally been harvested in Scotland, Wales and Ireland to make laverbread, and cultivated in countries such as Japan, Hawaii and the Philippines as a sea vegetable. In East Asia, laver is one of the most commonly used seaweeds for human consumption. The name Porphyra is the Greek word for a purple-red colour, although the plant can also be olive-green or chocolate-black. Synonyms Laver, purple laver, black butter,

A Divine Seaweed Sauerkraut

Thank gawd for lacto-fermented probiotic foods! Having recently found myself in the hospital with what can only be described as ‘nuclear grade Domestos’ being intravenously shoved into my veins. I thought I’d share with you this delicious seaweed sauerkraut recipe I developed to offset the damage done to my poor body. The side effects from having such ridiculous high potency antibiotics pumped into my system was for me to look

Hedge Mustard & Laver Seaweed Rice Soup

Last week I went wandering to one of my favourite foraging patches. It’s by a river, and a haven for birds, critters and wild nibbly things. I was out shooting footage for a video on nettle. Not for myself, but for an online company that was offering a ‘wilderness date’ day. No not a dating site. This was for folk already in a committed relationship. A way for busy (often

Slow Cooked Laver & Pork Casserole

I simply love laver (Porphyra spp.)! It seems to go so well with so many different ingredients, you just need to play and experiment. With wild food now a household name, you could be forgiven for thinking only Michelin chefs can produce delicious nosh. That’s not the point, wild food is for everyone, and posh chefs be damned, wild food tastes so good because it doesn’t actually require a vast

Pork & Laver Casserole

Seaweeds are deeply nourishing, deeply healing foods. Laver is ubiquitous around the British Isles. At low tide, it sticks to the rocks like thin black plastic sheets. Handfuls can be gathered in minutes. Laver is extremely low in cholesterol and a good source of vitamin E, vitamin K, thiamin, pantothenic acid, calcium, phosphorus and zinc, and an extremely good source of protein, vitamin A, vitamin C, riboflavin, niacin, vitamin B6,

Devon Laverbread Cakes

Traditionally laverbread was eaten by the Welsh. Having a small bit of Welsh blood and living in Devon I decided to do a bit of cultural blending and created this Devon Laverbread recipe. I’d never made laverbread before, and after 10 hours of boiling the seaweed, I wondered just what I had let myself in for. My first impression was that I was looking at a cow pat. Then all