Oyster leaf

This borage family member 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. Koppert Cress gave it the "final push" for its current popularity in the culinary world in our country. The crisp, salty taste is naturally best developed along the coast on salty soil, but inland the taste remains wonderfully subtle: like oysters, anchovies, or mushrooms... The plant, which creeps to only 20 cm high, is very hardy and blooms beautifully (VI-VIII) with blue flowers, which are also edible. The matte gray leaf is an adornment on your plate. Even the root is (presumably 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 snails.

Names:
Latin: Mertensia maritima
Dutch: Oesterblad
Also known as: Komkommerkruid
English: Oyster Leaves