Green laver
Species of edible seaweed
Green laver is a type of edible seaweed belonging to the genus Monostroma. It is commonly found in the coastal regions of East Asia and is widely used in various culinary dishes. Green laver is known for its delicate texture and mild flavor, making it a popular ingredient in soups, salads, and sushi.
Description[edit | edit source]
Green laver is characterized by its thin, sheet-like structure, which is typically only one cell thick. The seaweed is bright green in color and has a smooth, silky texture. It grows in intertidal zones, often attaching itself to rocks and other substrates in shallow waters.
Habitat[edit | edit source]
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Green laver thrives in temperate coastal waters, particularly in regions with a mix of fresh and saltwater. It is commonly found in the coastal areas of Japan, Korea, and China. The seaweed prefers areas with good water circulation and is often harvested during the spring and early summer months when it is most abundant.
Culinary Uses[edit | edit source]
In Japanese cuisine, green laver is known as aonori and is used as a seasoning for various dishes, including okonomiyaki, takoyaki, and yakisoba. It is also used to make nori, a type of dried seaweed sheet used in sushi rolls. In Korean cuisine, it is referred to as para and is often used in soups and as a garnish.
Nutritional Value[edit | edit source]
Green laver is rich in vitamins and minerals, including vitamin A, vitamin C, calcium, and iron. It is also a good source of dietary fiber and contains essential amino acids. The seaweed is low in calories and fat, making it a healthy addition to a balanced diet.
Cultivation[edit | edit source]
The cultivation of green laver involves the collection of spores from mature plants, which are then grown in controlled environments. The seaweed is typically cultivated in shallow tanks or ponds with regulated water conditions to ensure optimal growth. Once mature, the seaweed is harvested, washed, and dried for use in various products.
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Contributors: Prab R. Tumpati, MD
