Oyster Leaves | Bountiful
Oyster leaves (Mertensia maritima) have a slight salty taste that highly resembles oysters.
The plant was little known until it was picked up by avant garde chefs, like Ferran Adria and Grant Achatz, and incorporated into their tasting menus as a playful riff on the oyster.
The blue-green leaves are best enjoyed raw. You could serve it with a dollop of crème fraîche and caviar, uni or ikura. Dave Beran, former chef of Alinea and Next in Chicago has previously created a completely vegan dish mimicking the bivalve on the half shells with oyster leaves top with ginger rice yogurt, lychee and frozen mignonette. The possibilities are endless!
Quantity: 10g (about 4-6 leaves), 20g (8-12 leaves)
All fresh herbs and vegetables by Bountiful are grown locally and without pesticides.
Grown and freshly harvested by Bountiful