OYSTER LEAF

 

 

We are grateful for moments of heightened curiosity when excitement and intrigue sparkle and we were drawn into the chase to look for answers.

These recent years had been one roller coaster after another, finding answers to growing challenging (cold seasoned) edible plants in our tropical climate.

After strawberries  (still an ongoing search for answers on hybrids), there were wolfberries.

Now one of the top on the list is Oyster Leaf after hearing about its uniqueness from chefs, then tasting a leaf with champagne at a gathering.

Little is known about this salad leaves outside the fine-dining circle.

In fact, most local growers do not know it in 2018.

 

 

Ironically, I heard about this the first time from an Australian trained Chinese chef who wanted to try growing it for his own restaurant.

Thereafter, an opportunity to try it at a business function.

It was an instant favorite! I fell in love with the taste and texture immediately.

The experience of enjoying each leaf raw is very interesting.

The first taste is salt, then the oysters taste explode at the midsection of the leaf, and at the end, a mild and sweet taste reminiscent of freshly harvested romaine green.

In terms of taste or texture, it met all our expectations, especially among our seafood or salads friends.

In our humble opinions, these leaves should be enjoyed raw and without flavoring because they are delicious and unique.

Connoisseurs love them too, they were often paired with seafood or fish dishes.

As an uncommon, sought after vegetable, they were only sold in specialty stores or private greenhouses direct to fine dining restaurants in Britain.

The market price‎  at that time, 2018 was £ 5.50 (GBP) for 30 grams, roughly SGD 320 per kg.

 

 

 

One understands why they cost so much after some research.

In a nutshell, these are “fussy” difficult plants to cultivate and slow to grow.

However, for the market price they fetched, it is worthwhile to explore for indoor high tech farms looking for delicious niche vegetables for restaurants.

An advantage for local growers is that these leaves must be harvested as close to the delivery time and destination as possible.

Our family enjoyed tasting salads and vegetables that were not common in supermarkets here.

We bridged natural fertilizer such as seaweed or Kelp meal in our nutrients base for our edibles gardens.

 

Here are some notes on Oyster Leaf plants growing conditions –

• Hates moisture, prefer well-draining, non-compact/heavy soil (similar to rosemary and lavender)
• Avoid letting medium go totally dry before watering ( tip – aim to keep its environment constantly moist)
• Unable to tolerate prolonged sun + heat, prefers part shade (ideal for my apartment’s environment)
• Fragile, usually die upon transplantation
• Needs cold stratification (use strawberries germination method)
• Best harvest early in the day at their most fragrant (morning)
• Discourage flowering as it may reduce leaves’ flavor (the reason why seeds are hard to find!)

 

Our Oyster Leaves’ Journal began on July 13, 2018, when a seed germinated in 2 days instead of a month as advised.

 

 

 

Be patient when cultivating these plants to acclimatize in our region.

It was slower than snails’ pace from the start till the second month.

Seed leaves took a week to develop after germination.

 

 

The following pictures tracked how they formed from seeds leaves’ stage –

 

 

From the first to the second month, the progress was very slow.

Some seedlings fail.

As this was our first time and not having any information to fall back on, regarding growth, we did not know why seedlings die.

 

 

In their second month, their growth development was similar to strawberries.

Height of plants, roots development, more leaves formed were all alike.

There was a single thin midsection ( similar to the crown for strawberry plant),  which will thicken and multiplied as it matured.

 

Absolutely delicious fresh oyster tasting leaves with a thick crisp texture.

Now, I truly appreciate why this salad leaves are sought after by chefs around the world.

 

 

As this grew, the midsection or crown thickened and multiply.

We harvested leaves from the outer fringe and this seems to prompt new leaves to start from the mid inner section.

It looked to be a cut and grow plant.

 

 

From the second month, the taste of oysters become more distinct.

Interestingly, the taste and smell of oysters changed throughout the day.

In the early morning, it was pleasantly light and sweet.

Once the heat is out (late morning) to afternoon, the oyster taste became very strong, akin to eating an oily oyster omelet!

 

 

The leaves had some pigmentation, dots of color on the surface and beneath.

At first, we thought it was spider mites but fortunately were not the dreaded pests!

 

 

Cold climate plants showed the same freckles on leaves so we know this is the normal characteristics of the plant.

 

 

In addition to thicker leaves texture, the taste profile now is salty and oysters.

 

 

Is a Cut and Grow Plant – leaves will grow back after harvesting.

 

 

 

 

 

Hopeful for flowers !

Our tropical heat may have prompt our plants to bolt.

Unlike gardeners in the cool climate, I look forward to seeing how they developed, and hopefully there would be seeds.

 

 

 

Challenges 1 – These plants were not able to tolerate prolonged direct sun.

The leaves wilt even in the morning sun above 30 degrees Celsius.

Ideally grown in the shade or bright airy area.

 

 

We found that it thrived best in our rainy season when the air was damp, below 28 degrees Celsius.

 

 

Challenges 2 – Roots had the tendency to drop off when the weather was hot.

It was possible to regenerate roots.

We do not recommend these plants be grown outdoor in the ground.

Speedy recovery was possible with strawberries’ cooling measures.

 

 

Challenge 3

Good seeds were difficult to procure and even harder to germinate.

The success rate was only 10%, thus we explored new ways to propagate these plants.

 

 

We scaffolded techniques from white strawberries crown’s recovery method and hoped these plantlets can regenerate new roots.

 

 

The Before and After pictures of a divided plant.

 

 

 

PARENT PLANT’S UPDATES AFTER PROPAGATION

 

 

 

Finally! A crown division rooted.

 

 

The following video shared how we used the wind to aerate individual reservoir by “rocking” which caused ripples in the liquid base of these cool loving plants.

 

 

 

 

FLOWERING STAGE

 

Our plants began to bolt in late January 2020 and we are hopeful for fresh seeds to begin a new garden.

 

 

 

 

At the flowering stage, the oysters’ taste and scent had waned and more leaves were yellow.

 

 

Instead of growing in an upright direction, the plants began to sprawl sideways.

 

 

 

 

 

A yummy pairing with smoked salmon on friend’s own baked sourdough bread!