The oyster plant, Mertensia maritima, also known as oysterleaf or sea lungwort, is a unique herb with a distinctive flavor. This perennial plant offers a taste profile remarkably similar to fresh oysters, making it a popular choice for culinary enthusiasts. Its appeal lies in providing a marine-like essence from a plant source, making it an intriguing addition to both home gardens and professional kitchens.
Understanding Oyster Plant
Mertensia maritima is a perennial herb native to the cool, coastal regions of the North Atlantic, including areas of Europe and North America. It grows low, forming spreading mats up to 8 inches tall and wide. Its thick, oval, blue-green leaves, often waxy or powdery, can measure around 4 inches long. From late spring to mid-summer, it produces clusters of small, bell-shaped flowers that emerge pink and mature into bright blue.
Its common name, “oyster plant,” stems from its unique flavor and texture. Its succulent leaves offer a juicy, crisp mouthfeel and a briny, earthy, mineral taste strongly resembling fresh oysters. This distinct flavor is attributed to dimethyl sulfide, a compound also present in raw oysters. Beyond oyster-like notes, some detect hints of anchovy, mushroom, or borage.
Nutritional Advantages
Oyster plant offers nutritional benefits, contributing vitamins and minerals. While comprehensive studies are ongoing, it contains compounds often found in sea vegetables. It is a source of Vitamin C, an antioxidant that supports the immune system.
It contains Vitamin A, important for vision and immune function. Like many marine-influenced plants, it may provide minerals such as iodine and zinc, important for various bodily functions. Some research suggests the presence of gamma-linolenic acid (GLA), an omega-6 fatty acid, and alpha-tocopherol (Vitamin E), further enhancing its nutritional value.
Culinary Versatility
Its unique briny flavor makes it a versatile culinary ingredient. Its succulent leaves are best enjoyed fresh, as cooking can diminish their distinct taste and texture. They can be used as an edible garnish, adding a crisp, oceanic note to dishes, or tossed into salads for a distinctive flavor.
Leaves can be layered into sandwiches, wraps, or chopped and folded into soft cheeses, dips, and spreads. They pair well with seafood, complementing fish and other marine ingredients. Culinary uses include blending them into sorbets for a palate-cleansing effect or incorporating them into salad dressings for an earthy, salty element.
Potential Health Applications
Beyond nutrition, the oyster plant shows potential health-promoting properties. Traditional uses by indigenous communities in northern Europe and North America included its application as a medicinal herb. It was historically considered for treating colds, coughs, and sore throats.
Emerging interest focuses on its antioxidant and anti-inflammatory effects. The plant contains compounds like carotenoids and tocopherols, known antioxidants that help protect cells from damage. While more scientific research is needed, beneficial compounds suggest its potential role in supporting overall well-being.
Cultivating Oyster Plant for Harvest
Cultivating Mertensia maritima allows gardeners to enjoy its unique flavor. It prefers full sun but benefits from midday shade, especially in warmer climates. It thrives in poor, gritty, sharply-drained soils, mimicking its natural seaside habitat. Well-draining sandy or gravelly soil with a slightly acidic to neutral pH (6.5-7.5) is ideal.
It requires consistent moisture but is sensitive to overwatering; allow soil to dry between waterings. It prefers cool to moderate temperatures (50°F to 70°F / 10°C to 21°C) and can withstand cold. Propagation occurs through seed, often requiring cold stratification for germination, or by carefully dividing mature plants in spring. When harvesting, collect leaves in the morning, taking no more than half the plant at a time to ensure continued growth.