Laver Fact Sheet

WHAT?

Called "wild nori" in America, "purple laver" in England, "sloak" in Scotland, "karango" in New Zealand, and "chichoy" in China.

Laver is not to be confused with nori, a Pacific species which is grown on floating nets and processed into sheets.

WHERE?

Hand–harvested by skilled harvesters from the upper to mid–intertidal zone in the colder waters of the Gulf of Maine from May through September.

Annual organic certification (OCIA) of harvesting and handling.

Tested annually for heavy metals, pesticides, hydrocarbons, and microbial contamination.

WHY?

Good source of protein (28% to 30%)

High in most B vitamins

Good source of all major minerals and trace elements, especially Iron (12% RDA per serving), Manganese (7% RDA per serving), Zinc (2% RDA per serving) and Copper (2% RDA per serving)

Source of unique phytochemicals

Excellent source of fiber, soluble and insoluble

Contains live enzymes and chlorophyll

HOW?

Laver has a nutty taste due to amino acids and protein.

Lightly rinse or soak, and check for small shells

Lightly roasting laver enhances its flavor and tenderizes it. Spread laver in a 300° F oven for 5–8 minutes until crisp but not burned, or dry roast in a medium skillet, pressing with a wooden spoon until crisp.

Crumble roasted laver in soups, grains, saldas, breakfast cereal, granola and popcorn

In stirfries, complements most veggies, grains and soy products, especially tofu.

Use about ½ cup per 4 servings; add as last minute garnish for some "crunchy" texture.

Add to fried rice or noodle dishes.

In salads, tenderize by marinating at least 18 hours. Put in dressing or chop with greens.

Add to pasta or three bean salad.

For more information click on the compass to go to the Maine Coast Sea Vegetables website.


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