Also 1 laber. [a. L. laver.]
† 1. A water-plant mentioned by Pliny; = Gr. σίον. Obs.
c. 1000. Sax. Leechd., I. 254. Ðeos wyrt þe man sion & oðrum naman laber nemneþ byð cenned on wætum stowum.
1562. Turner, Herbal, II. 32. Sion otherwise called lauer is found in waters with a fat bushe ryght vp with brode leues.
1601. Holland, Pliny, II. 255. The roots … are as effectual in this case as green Lauer [margin, Water cresses].
2. From the 17th c. applied by writers to various marine algæ, and now used as a trade or culinary name for the edible species. Purple laver, Porphyra laciniata. Green laver, Ulva latissima and Ulva lactuca.
1611. Cotgr., Herbe marine, Slanke, Wrake, Lauer, Sea-grasse.
1732. Arbuthnot, Rules of Diet, 257. Laver, which is the Lactuca Marina or Sea-Lettuce.
1766. Anstey, Bath Guide, v. 32. Fine potted Laver, fresh Oysters, and Pies!
1843. Statist. Acc. Scot., VII. 400. The Ulva latissima which makes a pickle called ‘laver,’ is found on the coast.
1847. Sir J. C. Ross, Voy. S. Seas, II. 266. The green, pink, and purple lavers of Great Britain may be readily recognized.
1894. Daily News, 1 Dec., 5/4. Laver is now in full season, and is best imported fresh from Ireland.
attrib. 1873. M. Collins, Squire Silchester, I. xv. 191. You don’t get moor mutton with hot laver sauce every day.
