Laver Lover

When I was a child in Wales, it was fried with bacon, and in spite of its unattractive appearance (black sludge), was a breakfast treat.

I prefer these thin delicate seaweed leaves, roasted with sunflower oil and sea salt, and eat them as a snack.

" laver, (genus Porphyra), Japanese nori, genus of 60–70 species of marine red algae (family Bangiaceae). Laver grows near the high-water mark of the intertidal zone in both the Northern and Southern hemispheres. It grows best in cold nitrogen-rich water. Laver is harvested, dried, and used as food in greater amounts than any other seaweed, giving it significant economic importance. It is also used as a soup base, as a flavouring for other food, and as a covering for rice-filled sushi. On the Welsh and Scottish coasts, it is sometimes grilled on toast (sloke) and is reported to have an oysterlike taste. In East Asia it is cultivated on ropes in extensive inshore fields."

Britannica, T. Editors of Encyclopaedia. "laver." Encyclopedia Britannica, December 12, 2017. https://www.britannica.com/science/laver.

Three hands were needed fo this photo. My left hand was a lens shade, the right held my iPhone, and Cynthia pressed the button!