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I gather my laver (Porphyra umbilicalis) sustainably from the rocks on the shoreline of the Pembrokeshire Coast National Park. It is still picked and eaten in Wales where it is made into flat cakes called laverbread but you may have eaten it as Nori on Japanese sushi. It is rich in iodine, iron and protein, omega-3 polyunsaturated fatty acids and is also a good source of vitamin C, vitamin A, potassium, magnesium and riboflavin (B2). It is incorporated in many skin-care products including sun-care creams and facial masks and those for dry, reactive and sensitive skins.

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