Laverbread

Laverbread is a traditional Welsh dish made from laver, a type of edible seaweed that grows on rocky shores. The seaweed is washed, boiled for several hours, and then minced or ground into a soft, paste-like consistency. In many Welsh homes the paste is then mixed with a little oatmeal or flour and shaped into small cakes that are fried until browned.

In Welsh cuisine, laverbread is commonly served warm as part of a breakfast or as a savory accompaniment. It is often enjoyed with bacon and cockles, and is frequently spread on toasted bread or oatcakes. Commercial versions are sold as paste in cans or jars, allowing the paste to be prepared quickly by frying or heating.

Geographically, laverbread is most closely associated with Wales, particularly the coastal regions of the west, where it has long been a staple of traditional diets. It is also found in other parts of the United Kingdom, sometimes prepared in locally distinct ways, but its Welsh roots remain central to its identity.

Nutritionally, laverbread is high in fiber and minerals, including iodine, iron, and trace elements. It is low in fat, but the iodine content means it should be consumed in moderation by individuals with thyroid conditions or iodine sensitivity. Laverbread’s distinct, slightly briny flavor and its soft, spreadable texture have kept it a recognizable element of Welsh maritime cuisine.