Oyster Leaf in My Life

Few people know this about me, but one of my favorite ways to spend a cold winter evening is reading seed catalogs and recipe books and listening to sappy love songs. (Think James Arthur’s “I Quite Miss Home or Clinton Kane’s “I guess I’m in Love” or “Rush” by Lewis Capaldi.)

During the growing season, we’re too busy to read practically anything so these slower December evenings offer a welcome chance to relax a little bit.  Since BC and I are now on day 21 after testing positive for covid, we’re both still convalescing.

He’s in the bedroom with the Grizz, reading The Three Musketeers. True Story. The truth is in the pudding. I have no idea what that means! (An idea for another blog!)

I’m in the “snug” (a topic for another blog) literally reading all 532 pages of the 2024 Baker Creek Heirloom Whole Seed Catalog, The Seed Saver’s Exchange Catalog, and all 619 pages of “The Chef’s Garden”, the self-proclaimed “Modern Guide to Common and Unusual Vegetables-with Recipes) by Farmer Lee Jones.

I’m a bit intrigued and this combination might possibly keep me occupied until spring. But, nah, probably not…Sconnie winters are ridiculously long and, may I say, miserable!

While I still have a lot to learn, I have a fairly thorough database of plants in my noggin. Surprisingly, I read about a new plant yesterday and then today found a recipe about said plant. Shut the front door! Divine intervention, perhaps? I’m listening, universe! I’m listening!

Mertensia maritima, more commonly known as Oyster Leaf, is a perennial hardy enough to survive along the rocky Scottish Coast, up to parts of Canada and Scandinavia, and it is a member of the borage family. It’s a perennial and hardy to zone 3. It’s also known as oyster plant in the British Isles, and sea bluebells. Awwwww….is there anything cuter than that?

And, as the name brilliantly declares, the leaves taste like oysters!

The Chef’s Garden says oyster leaf “taste of the sea, with notes of oysters and seaweed and having a mushroom-like earthiness.” I’m all in for that!  Additionally, Florida private chef Andy Hyde says oyster leaves are the key ingredient in his risotto with escargot and ramps, with the oyster leaves “providing a refreshing finish to a deliciously earthy dish.”

I have always wanted to talk like that! Who doesn’t like a refreshing finish after being deliciously earthy? Yes, I went there.

By the way, Chef Hyde is owner of "Hyde and Chic" in Naples, Florida. Another brilliant name! Almost as good as "Something to Mulch Over!" (An idea for another blog!!?? For sure!)

The Chef’s Garden recipe calls for oyster leaf with heirloom tomatoes, horseradish, black pepper, bay leaves, lemon and ketchup. Sounds amazing!

 I don’t think I can print the recipe -I’m quite certain Chef Farmer Lee Jones subscribes to my blog, and I don’t want to upset him- but I’m not above taking a picture of their picture and then selflessly giving them full credit.

Full credit to The Chef's Garden for my picture of their picture. Sharing is caring.

I’ll do the same for Baker Creek since I’m all about being fair.

Full credit to Baker Creek for my photo of their photo. I am such a benevolent human being.

Part of our permaculture journey is learning new things and applying them in our gardening/food forest adventure. If oyster leaf is gaining in popularity with chefs around the world, it needs to have a place on our little corner. I am secretly an elite chef, after all. Just ask BC. Beef stroganoff with sweet pickles? No way, Jose! Say it isn't so! But it is and it is DELISH!

Thanks, Jamie Oliver! You were my inspiration until I was introduced to Mr. Hyde. You snooze, you lose. (J/K, Jamie, you'll always be first on my chef list!)

I plan to spend any Baker Creek gift certificates I receive for Christmas on oyster leaf. Hint, hint! No shame in my game…

If the universe wants oyster leaf in my world, and clearly it does, who am I to argue?

Welcome to my life, oyster leaf. May we have a long and happy relationship.

P.S. If you are interested, the Chef’s Garden recipe is on page 265. Let me know if you try it and I’ll do the same.