Similar to Japanese nori with a distinctive nutty flavor. These un-sheeted whole, wild plants are best lightly roasted before use. Delicious crumbled onto soup, salad, pasta, potatoes or popcorn.

Of our four seaweeds, laver has the most Vits. B1, B2, B6, B12, C and E.

Tested for chemical, heavy metal and bacteriological pollution. Sustainably harvested by organic standards.  Low temp dried, enzyme active.

Basic Prep
Our wild laver comes directly to you without processing or washing out any of its mineral richness. Please check for occasional tiny hidden pebbles or shells in the fronds. Some plants may develop a white powder during storage. These are natural salts and sugars that precipitate from inside the cells. To minimize this, store this bag tightly closed in a dry area-or double bag.

Laver As A Snack
You can eat it as if you like to chew! Light roasting will greatly enhance the taste as well as tenderize. Spread plants in a 300° oven for 5-8 minutes until crisp by not burned (and bitter!). 
Or dry roast in a medium hot skillet, turning occasionally until crisp. Kids often love these “chips” as is – or sprinkle a little pepper on them!
Try crumbling these chips on unsalted popcorn or peanuts – or on morning cereal, hot or cold.

Laver In Stirfries
• Compliments most veggies, grains and soy products, particularly tofu.
• Best roasted lightly before use (see laver as a snack).

Use about 1 cup (1/2 oz.) of roasted laver per 4 servings. Crumble into any stirfry while cooking or use as a last minute garnish for some “crunch”.  Mix in with any fried rice of noodle dish for a sea-salty, nutty accent.

Laver In Salads
To tenderize without roasting or cooking, marinate laver for at least 18 hrs.
Leave it right in your dressing or chop and toss it with your greens.
For a stronger taste, crumble roasted laver over your salad just before serving.
Or add a slight sea flavor to you pasta or three bean salad with roasted laver.