Seaweed vs. Laver — What's the Difference?

Seaweed encompasses a wide variety of marine plants and algae found in the world's oceans, ranging from microscopic phytoplankton to large kelps. These organisms play crucial roles in aquatic ecosystems, providing food and habitat for marine life. On the other hand, laver is a specific kind of edible seaweed, known scientifically as Porphyra, and is highly valued in culinary traditions, particularly in Welsh cuisine and Asian countries like Japan and Korea.

While seaweed serves multiple functions beyond human consumption, such as being a source of biofuels, fertilizers, and pharmaceuticals, laver is primarily known for its use as food. Laver is often dried and processed into sheets known as nori, a staple ingredient in sushi and onigiri. Seaweed, in its broader categorization, includes species with varying textures, tastes, and nutritional profiles, making some of them unsuitable for direct human consumption.

The cultivation and harvesting methods also differ significantly. Seaweeds are harvested from both wild stocks and through aquaculture, with techniques varying widely depending on the species. Laver cultivation, particularly for culinary use, is a refined practice that often involves growing the algae on nets in coastal waters, ensuring a consistent quality and supply for consumption.

Both seaweed and laver are rich in vitamins, minerals, and iodine. However, the specific nutritional content can vary widely among different types of seaweeds. Laver, for instance, is particularly noted for its high content of vitamins A, C, B12, and minerals like iron and iodine, making it a nutritious addition to the diet.

Despite their differences, both seaweed and laver are celebrated for their versatility in culinary applications and their ecological importance. Seaweed's broader classification encompasses a diverse range of species, including laver, highlighting the rich biodiversity of marine flora.