Laver seaweed sustainably hand harvested from the UK coast. Also known as sloke, sleabhac, sloke, welshman’s caviar (Porphyra umbilicalis). Part of our “Sea Herb” range and our way of introducing you to cooking with seaweed.

Ingredients: Dried laver seaweed.

Allergens: Cannot guarantee crustacean or mollusc free.

Storage: This product is supplied ambient. Store in a cool dry place and best to use within a year. Once opened we recommend that you use within 28 days.

What is it?

100% laver seaweed and nothing else. Laver seaweed is sustainably harvested from UK shores and then washed several times to remove all the sand, molluscs, and any crustaceans. It is then slowly dried over 24 hours and then for the last hour is toasted to maximise the flavour. The laver seaweed is then blended into smaller flakes and sealed in our sea herbs pouch to preserve the flavour and make a convenient addition to your pantry or cupboard.

What does it taste like?

Laver seaweed has a more mild natural olive marine flavour when comparing it to something like laverbread. On its own it stands up as wonderful fresh flavour, that the toasting of the seaweed itself enhances and makes for a subtle but essential flavour.

Nutritional Information

Laver, the king of seaweed superfoods

"Laver seaweed contains more vitamins and minerals than any land-based vegetable". 

"Gram for gram, Laver contains more protein than chicken."

"Laver contains 10x as much vitamin A as spinach and 4x times as much vitamin C as apples”.

Laverbread is rich in potassium, manganese, iron, calcium, and protein. The level of protein is the highest of all the seaweeds and said it can be between 30 - 50% protein. I found this percentage staggering and didn't quite believe it so I've been sending a sample of dried laver to the labs every month for a year to monitor protein levels and how they change according to the seasons: On average per 100g sample, dried laver holds 35% protein, which is amazing, this means, gram for gram, Laver contains more protein than chicken.

In addition, Laverbread is a powerhouse of vitamins and amino acids and has particularly high concentrations of Vitamin A, B2, B9, and C. Amino acids are essential for muscle development and strength. Vitamin A is important for the immune system and helps support bone health and eye health. Vitamin B9 is important in red blood cell formation and healthy cell growth. Vitamin C helps boost antioxidant levels, lower blood pressure and helps the body repair itself.

“Out of all the seaweeds Laver is the healthiest, it’s the king of all the seaweeds”.

Ole G.Mouritsen

How to use it

It’s simply a store cupboard essential. Try something simple and sprinkle it onto your eggs in the morning, your salads at lunch or your rice/pasta dishes in the evening. Treat it just like a herb knowing that each sprinkle is adding wonderful flavour to your dishes and food.

A great way of cooking with Laver seaweed is to sprinkle it onto salmon before roasting or try adding it to miso soups, which is a clear soup made with lots of ginger, garlic, chilli, spring onions, vegetables, fish, or meat of choice with a dash of fish sauce and soy sauce for good measure.

Its also great stirred through cooked rice, simply stir through your cooked, hot rice!. A wonderful addition to large roasted trays of vegetables. Make a large batch on a Sunday! as this sets you up for the week. Pre heat the oven to 200C, and fill a large baking tray with diced courgettes, butternut squash, yellow and red peppers, carrots, a whole bulb of crushed garlic cloves, red onions, mushrooms and cauliflower florets. Season with sea salt, fresh ground pepper, Welshman’s Caviar, a drizzle of olive oil and a squeeze of lemon juice. Toss all together and roast for around 30 minutes or until all the vegetables are cooked and roasted. Any leftover roasted vegetables make amazing additions to salads and other dishes during your weekday.

About Laver Seaweed

Laver is a seaweed traditionally eaten in Wales usually in the form of Laverbread which is simply laver seaweed which has been boiled for up to 10hrs and processed. Harvesting seaweed in Pembrokeshire goes back a long way with the first mention of it in William Camden's Britannia in 1607. A small cottage industry started at Freshwater West in the late 19th century and the iconic seaweed drying hut provides a reminder of this. Laver is now quickly gaining recognition for its wealth of vitamins and minerals as well as its unique depth of flavour.