Cultivation
Laver cultivation as food is thought to be very ancient, though the first mention was in Camden's Britannia in the early 17th century. It is plucked from the rocks and given a preliminary rinse in clear water. The collected laver is repeatedly washed to remove sand and boiled for hours until it becomes a stiff, green mush. In this state, the laver can be preserved for about a week. Typically during the 18th century, the mush was packed into a crock and sold as "potted laver".
Cultivation of laver is typically associated with Wales, and it is still gathered off the Pembrokeshire and Carmarthenshire coasts, although similar farming methods are used at the west coast of Scotland.
Laver can be eaten cold as a salad with lamb or mutton. A simple preparation is to heat the laver and to add butter and the juice of a lemon or Seville orange. Laver can be heated and served with boiled bacon. It is used to make the Welsh dish known as laverbread.
Read more about this topic: Laver (seaweed)
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