Oyster Leaf : Tryng a Leaf that Tastes like Oysters! - Amazing Plants 

"Sweet seawater kind of taste" Yep thats an oyster

I think that the oyster leaf would make an excellent addition to a vegetarian Ramen. If it does has a flavor profile similar to shellfish, you can use the thicker stems in the broth alongside the traditional shitake broth. Use the leaf itself by drying it and used in place of the kambu garnish. You can encorperate minced oyster leaf in a tempura batter for milder vegetables, like sweet potato or squash; give it a bit of a different flavor profile.

so we got a beef leaf we got a fish leaf and now an oyster leaf This is gonna be one hell of a salad

In my opinion, you hit the taste of an oyster dead on! The shellfish tastes like the sea breeze of an ocean.

As someone who has eaten oysters, that's a better description of what an oyster TASTES like than I could ever come up with. I'm always too caught up in the awful giant sea booger texture to notice much about the taste.

That was smart to look for the similar compounds. I'm vegan and I never had oyster before.I would like to try this plant.🍃🌱🍃

Vostok's shenanigans are just too adorable. She wanted your attention.

Having spent most of my life on the Gulf and Pacific coasts, I've eaten my fair share of shellfish varieties. Oysters are the only one I can't wrap my palate around. Cannot imagine seeking this one out, but always interesting to watch you discover these flavors.

you should have a non-vegan guest come on and try this. Then let them guess the flavor.

Wanderlust need to have a children’s book about all their magical plants.

Vostok episodes always make me smile. She's such a pretty kitty, and that little trill she gives you is too cute!

I've read once on a back cover of a book about mushrooms in Mexico there's a mushroom that taste like butter.

That face you made after tasting tells me you've found oyster flavoring!

My parents used get oysters on Thanksgiving. It had a sickly sweet smell. Never did try it. You are a brave man.

I could listen to you talk all day! Love your videos!!!

Now the real question: am I also allergic to Oyster Leaf?! The world may never know.

Oyster stew with oyster leaves for flavor and chunky cut mushrooms for texture..🤔

I was inspired to get a Toona Sinensis .. It took 2 years before I managed to catch a nursery with one for sale, and I had to order early (they sold out fast) I now have a seedling Chinese Mahogany tree growing in my backyard, and you know what? It DOES taste a bit like beef and onions. I cook a lot of vegetarian dishes, and the thing that I would really like to stress is this: Vegetables have their own flavors that are wonderful and satisfying all to themselves, there is no need to go looking for a vegetable substitute for meat. This past week I have been doing a LOT of experimenting with cooking the root of the Canna Lily (Canna Edulis/Canna Indica). I think there might be an opportunity for a oyster soup/chowder sans oyster with this plant and the canna root .. time to go order more trees :p

Perhaps trying it as a sorta pesto sauce or "will it ketchup" lol! Been subbing for 3 or so years now, fun and entertaining! cheers

Small detail to pick up on but you are one of the few people I’ve seen that actually holds a knife correctly

fully expected him to make ketchup outta this for some reason.

In a French cooking school we pronounced salsify more like salsa fee! Love your videos. I am very curious about this plant. I had never heard of it before. It sounds like it could pair well with a mix of fish and shellfish perhaps in a soup or brothy dish.

I’m new so if you already did a cookbook I apologize I haven’t looked at all your content yet and I’m so glad you have so many videos- you should consider a book of some sort - your travels and employment mixed with the exotic fruit 🍉

You should check out Santolina Rosmarinifolia. It has an olive like aroma and taste.

If it tastes like clean ocean, that's basically what an oyster tastes like, good oyster at least. Sweet, oceany, and clean.

Hey, friend!!! Back again with the vegetation!!!!

Honestly your content helped me become interested in plants originally all I cared about was animals keep up the good work.

6:10 i thought that was an ad and it gave me heartburn.

I have 4 plants of these growing in pots , i'll try to make what i usually do with oysters ( because i don't like them raw ) , grilled in the oven with a butter/schallots and white wine sauce, then ad a little crème fraiche and some crumble before grilling lightly .

The way you describe it sounds like the way fresh raw oysters taste.

Hey, born South Louisianan here from Houma, La. Oysters are mainly harvested here. People eat oysters for the texture rather than the taste because raw oysters mostly lack a taste. That’s why when you eat them rather they are cooked or raw we add many different ingredients to add flavor. Example: Char grilled oysters on the half shell. When you eat them normally we add lemon, tobasco sauce, or cocktail sauce. Some oysters do have a salter taste than others but you basically tasting ocean water and not the oyster.

Have you thought about getting a non-vegetarian guest to give their impression of non vegetarian items like this?

Couldn't be more pleased to see Jared sharpening up his technical understanding of the chemistry behind the aesthetics of taste. We'll make a pro wine-taster of him yet, burbling about "fruit-forward" and green pepper "pyrazines."

Yep that's oysters! Imo it could be good for someone with a shellfish allergy, if it isn't specifically those compounds they are allergic too.

I was also raised vegetarian and have never had meat or fish but I really like meaty flavors and fishy stuff in like seaweed and fake seafood so I might have to try these things.

Wow sounds like it tastes like raw oysters. Was the sweet that same weird kind of sweet that hits in the same way umami does? Raw oysters are like that.

Really interesting. I love seafood, so maybe this is a lighter-calorie way to add that flavor to my salads. Thanks for the video!

Pure love on another great detailed video ❤️❤️❤️❤️❤️💯

2nd weirdest cooking channel, beaten only by Peter Brown

You just described the flavor of the oyster delicious!!!

I was raised vegetarian, and tried animals for a short summer around 10 yrs old. Found out quickly that I am allergic to shellfish, and I never ended up trying any other fish. This would probably be the closest I could get to trying the flavor safely.

Yes, you need to drop a few on the burner so that the fire alarm can serenade the pasta.

Mertensia is a member of the Borage family. The flowers of the Borage family start out reddish or pink and change color to blue. Virginia bluebells, a springtime ephemeral, is a member of the Borage family. Culinary borage's beautiful blue flowers taste like cucumbers and are used in salads. Mertensia maritima is known as the oyster leaf or oyster plant because it gives off a faint smell of mushrooms and when eaten it tastes vaguely of oysters. It is native to Britain and Northern Europe; however, populations in the British Isles are decreasing. There are two other varieties that exist: M. maritima var. tenella is found in Canada and Spitzbergen M. maritima var. asiatica is found in Alaska and Northeastern Asia This plant grows on sand or shingle beaches where the ground can be siliceous or calcareous, and contains humus from decaying seaweed. It mainly grows in a sub-Arctic climate and is exposed to very cold temperatures, waves that crash on the shore and strong winds. Since the plant grows in a cold climate, the seeds remain dormant. A cold period (about 2 °C (36 °F)) is needed to break dormancy si the seeds can germinate. I think that Mertensia maritima would be good in a vegetarian cream/milk based chowder with the addition of mushrooms and a hint of tarragon.

That pasta dish looks yummy

Great more of this.. You eating strange flavours.. I really get it and just want more

One of the things Oysters are use for in cooking is strengthening the umami flavor in a dish. Did the plants give a bit of an umami mouthfeel?

depending where the oysters are cultivated each area has its own unique flavor say the puget sound oysters taste totally different from the ones from maine and england so on and so forth i prefer smoked oysters though they are very delightful

So fun finding this out. Gotta try as a vegetarian myself! Love your channel

Yes, those words.

You should do a cookbook !!!! Omg - 😊

1:30 dude, polar *AND* non-polar? No friggin way!

You could save a lot of time by asking someone who likes oysters to try it.

Perhaps saltines, lemon and Tabasco would help. Lol

Make mushroom sauce in place of oyster sauce, use enough of those might make it taste like the original stuff.

There are lots of different seaweeds, you might want to try.

Maybe it's "Not a cooking channel"! But, it is a great channel 😻

I'm an omnivore and trust me you're not missing much. I stay far away from oysters, unless they're burnt to a crisp lol

Came to see the oyster leaf, stayed for the cat.

Why do you suppose the bell went white for me? I missed you and had to go hunting because you weren't on my sub list. I know I had that bell clicked to all before and got every video you'd put out but something happened in the past 2 weeks and I missed 12 days of weird exploring! Bell clicked again, fingers crossed, on to a WE binge!

Could I make clamatto with it?

Gotta say, that wink after reading the paper's description was real cursed

I love the music 🎶 🎶🎶🎶

Basically ALOT of organic chemistry

That ocean smell, sweet, buttery is oyster!

I'll say from experience, that description; "sweet sea water." That sounds like an oyster!

Fish Mint, Beef Leaf and Oyster Leaf.

Have you tried the fruit from pig’s face (the coastal succulent)? I would say it’s like a salty, wetter, small dragonfruit

Thanks Wanderlust Nurseries for sending Jared such interesting foods to try, and thanks to Jared for filming it for our entertainment! 🥰 Yay for the pussy cat in the end!

Yep, sounds like you're tasting oysters. If I were to describe the taste I would use the same exact words.

That is amazing

Make a ceviche, vegetarian with some of the leaf in it. Basically a veggie salsa with it.

Can you explore mirlitons which I just this minute heard of for the first time and looks like absolutely something you should do

Good kitty! ❤️

For a non cooking channel there's alot of cooking here! Awesome video! Btw you got the thumbnail of your jujube video wrong, there is i think a jaboticaba on there. Much love!

You should eat it with saltwort

Pro tip: Do what he did, but add mushrooms, a splash of cream, and true parmesan cheese.

If you can get your hands on it you should try the beef and onion plant (toona sinensus)?

Funny enough, what you read pertains to the scent connection, not necessarily the complete taste. Probably close enough haha.

This reminds me: make a shirt that says: How much..? That much.

"garnish with a fork -- not a cooking channel!"

I use seaweed to flavor my vegan fish products, now I have something else to try, awesome!

Funny, how i tried to order this plants but it was sold out and now you're doing the review for it.

The great thing about oysters is that they taste like ocean just like snails taste like the Earth

Dude what was the song played while you were cooking ??? It's so good !!! Hahaha

Omg, my cat does that too

Hey Jared, I'm going off track on you for just a minute. I have a question about some bananas that I had 50 years ago while I was in Vietnam. I was stationed in Long Binh Vietnam and one day while I was headed back to the barracks I noticed a banana plant with a small cluster of green fruit on it. I picked the cluster and took it back to my hooch and hung it from cord. In a little over a week they ripened up and turned a bright yellow with a slight pink blush on one side. Their shape was similar to a small cavendish. The taste was incredible--best bananas I've ever eaten in my life. They had a very apple like flavor. Do you have any idea what they might have been? I would love to know what they were. Love your channel by the way.

Side note: while I'm not going to tell people you must eat something or presume what I'm going to say covers everything that might be why someone wouldn't eat oysters, there's a very good case for oysters being one of the most ethical protein sources out there. Not only is there no real CNS to actually suffer (making them basically meat vegetables with no more than the kind of simple hardwired reflexes you'd see in some plants like a venus flytrap), but they're incredibly sustainable and actually improve water quality. If you would consider lab grown meat if it was shown to be sustainable and safe, they're almost certainly within your ethical boundries because a natural version of that is basically all they are. Frankly, even the most ethically sourced milk, eggs, and even bugs are more morally questionable, along with the real world issues with a fair number of plants. I know you probably won't just take a RU-vid comment for it on face value, but I still wanted to put it out there that if there was ever an exception to be made to a vegan diet, it would be those kind of shellfish, as there's way less issues there than what separates vegetarians from vegans. I'm merely suggesting you look into it. There was an article in Slate: Consider the Oyster Even strict vegans should feel comfortable eating oysters by the boatload. By Christopher Cox from April 07, 2010 if you want a starting point for hearing it from someone who is otherwise a strict vegan.

ah that's cool, i run a couple GC and GCMS at my work. yay for science! and gross for oysters.. it's the texture i don't like. 🤢

I love oysters!

Fresh oysters pretty much do taste like sea water, though in a refreshing way. Definitely an acquired taste.

hmm - interesting!

This is a good veggie/herb to use in vegetarian-friendly chowders.

Chewing a raw oyster is hardcore

“10 olives, squeezed”

Did the natural products chemistry paper you found analyze any nonvolatile compounds of the Mertensia (if the question is confusing, can you give us the citation so we can look it up at some university library [I hate paywalls]?). This plant is in the borage family and I am paranoid about pyrolizidine alkaloids (prevalent in that family). The same expensive analytical chemistry machines should be able to identify ~all nontrace organics. I'd like to confirm that the plant is safe for my liver before eating it. I know that there is a tradition of food use for that species, but people also died at a younger age in the past, possibly before cummulative hepatotoxins like pyrolizidines could accumulate and take effect. Possibly they also had culturally specific preparation techniques that removed much of the toxins, but got neglected or lost in translation when the plant was introduced elsewhere. (For example, taro is a staple starch crop that also gives edible greens, but both corm and leaf will kill you if you eat much raw.)

Should you ever decide to try oysters, first round is on me!

Judean Date Palm !

The first time I had seaweed was a dry cracker. I almost died eating it. Tasted like the smell of the ocean, and not clean smelling. I couldn't swallow it, I had to spit it out. I've never had oysters and hope that I never get the chance to taste them.

yeah....oysters (raw) just taste like someone hucked up a spitball into the ocean...

I’ve eaten a number of raw oysters- I don’t see the point. Now, fried,deep fried, oyster soap or stew- that’s good food.