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Laverbread (sometimes mistakenly called lava bread) is a traditional Welsh delicacy (Welsh: Bara Lawr) made from seaweed (Porphyra Umillicalis). The name is derived from an English word for some seaweed: laver. The seaweed is chopped up and boiled for several hours. The gelatinous paste that results is called laverbread. Laverbread is traditionally eaten with cockles and bacon or on hot buttered toast.
Porphyra Umillicalis was historically harvested off the Gower coastline, near Swansea in South Wales. Swansea Market has several stalls selling only laverbread and cockles from the nearby Gower Peninsula.
There are still small producers of Gower laverbread, but most commercial laverbread is harvested and produced from Western Scotland.
Laverbread is particularly rich in iodine. It also contains high levels of protein, iron, vitamins B2, A, D and C.
Skincare Author, Margaret Yvonne, features laverbread as a very important ingredient in the skincare book, Eczema - Dermatitis and Hives DIY Remedy.
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