If you’re looking for a real pearl of a plant, look no further than the oyster leaf. This shell-tactular edible herb has a slightly salty taste that’s reminiscent of an oyster, but growing it is much easier than shucking shellfish—and it’s vegan-friendly. Here’s the scoop on how I grow oyster leaf, planting tips to help it thrive, and how to harvest and use this old-timey plant in seafood dishes and more!
Also known as the oyster plant, sea bluebells, sea lungwort, and gromwell, oyster leaf (Mertensia maritima) is closely related to borage, and it’s just as versatile! With its distinct bluish-green leaves and nodding, bell-shaped flowers that shift from pink to blue as they mature, oyster leaf has plenty of ornamental appeal. But its leaves and flowers are also edible, and the plant grows perennially in most areas, which means you can enjoy this heirloom herb for many seasons to come.
I like to grow oyster leaf directly in my veggie beds near other lesser-known edibles – like salsify and cardoons – for a vegetable garden that has a bit of an Old World feel. But this plant can also be grown in cottage gardens or other ornamental beds, and its summer-blooming flowers attract pollinators.
Once mature, you can expect oyster leaf to grow to about 20 inches tall, and it can survive drought, strong winds, and most plant diseases once its roots are established. Not only is oyster leaf ultra cold-tolerant, but it can grow in sandy and gravely soil with low fertility, and it’s impressively salt-tolerant too.
In the wild, oyster leaf grows throughout the Northern Hemisphere and is commonly found along gravelly coastlines near the high tide mark, where the plant is nourished by decaying seaweed. But oyster leaf can also be grown in gardens or in pots and harvested regularly, even if you give it minimal attention!
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