Oyster leaf
- Product number: 203900
- Origin: Northwestern Europe, coastal areas
- Latin: Oysterleaf
This relative of borage has "surfaced" in the search for edible plants, although the Scots, Icelanders, and Greenlanders have been finding and eating this plant along the coasts for centuries. In our country, Koppert Cress gave it the "final push" for its current popularity in the culinary world. The crunchy, salty taste is, of course, best achieved along the coast on salty soil, but inland, the taste remains wonderfully mild: like oysters, anchovies, or mushrooms... The plant, which creeps to a height of only 20 cm, is very hardy and blooms beautifully (VI-VIII) with small blue flowers, which are also edible. The matte gray leaf is an adornment on your plate. Even the root is (likely cooked or stir-fried) edible, according to tradition among the Inuit (Greenlandic Eskimos). Give the plant a sunny, well-drained spot and keep an eye on slugs.
Names:
Latin: Mertensia maritima
Dutch: Oesterblad
Also: Oesterplant
English: Oyster Leaves
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- Flower colour: Blue flowers
- Origin: Northwestern Europe, coastal areas
- Average growth height: Up to 30 cm
- Annual or perennial: Perennial
- Attractive to insects:
- Winter hardy: Forst hardy
- Ease of cultivation: Advanced
- Latin: Oysterleaf
- Dutch: Oyster leaf
- Also known as: Oyster plant
- English: Oyster Leaves
