Page 96 - The Forager’s Guide to Wild Foods

Oxeye Daisy, Leucanthemum

vulgare (ASTERACEAE)

OXEYE DAISY is an aromatic pungent plant that grows
1-3 ft. (0.3-1m) tall and is slightly branched. The cen-
tral stems are slightly hairy, angular, and furrowed. The
root system is densely fibrous and forms dense colonies
by spreading rhizomes.

FLOWER: 15 to 35 white petals surround the yellow
center of the single flowerhead. It spans about 1 ¼ to
2 inches (3-5cm) across and looks like a typical daisy. It
blooms from midsummer for about 1.5 months.
LEAF: The plant develops from a tuft of basal leaves.
Leaves are coarsely toothed, generally hairless, 5 inches Roots dug and harvested in spring can be used raw.
(12.5cm) long and ¾ inch (2cm) wide, becoming smaller
OXEYE DAISY GRAINS: Harvest entire young plants
at taller parts of the plant.
and wash well. Trim upper parts and shoots off plant’s

EDIBLE PARTS: leaves, young spring shoots, and roots crown. Dunk in cold water bath. Dry well. Trim top
KEY MEDICINAL USES: Flowers harvested and dried and tips of roots. Wash well and soak in cold water
may be antispasmodic, antitussive, and may aid wound for 10 min. Finely dice roots, shoots, and leaves. Make
healing. grain pilaf using rice, quinoa, or barley. In a pot, sauté
1 onion. Toss in 2 cups of cooked grains, and ¼ to
HOW TO HARVEST AND EAT: All parts are best harvest-
½ cup of diced oxeye daisy roots, shoots, and leaves.
ed in spring before central stems appear. Young leaves
can be used raw or cooked. Young spring shoots can Mix well and serve hot.
be used sparingly, finely chopped and added to salads.

Oysterleaf, Mertensia
maritima (BORAGINACEAE)

OYSTERLEAF, also known as Sea Bluebells, Oyster
Plant, and Sea Mertensia, can be found just above the
high tide line on cold northern hemisphere beaches of
the Atlantic and the Pacific oceans. The plant gets its
“oyster” name from its distinctly oyster-like texture
and flavor. Mertensia maritima is listed as endangered
in Massachusetts and New Hampshire. The plant looks
like a cross between Italian basil and sage. The round
central stem can grow up 6-12 inches (15-30cm) high
and 8-12 inches (20-30cm) wide. This is a perennial
plant that grows in gravel and well-draining ground.
cutting the stems back to half their length fortifies the
FLOWER: Blue bell-shaped flowers are under 1 inch
plant for more growth. Always leave more than half
(2.5cm) long and appear in June-August. Fruits appear
to allow the plant to keep growing. Cut the leaves
in late summer to early fall and grow 0.16-0.20 inches
from the stem to include the entire petiole with the
(4-5 mm) long. The fruit is dry but does not split open
leaf by cutting right up to the stipule. Pinch flowers
when ripened.
just beneath the sepals. Leaves can be eaten both raw
LEAF: The wide blue-green silvery leaves are thick, sim- or cooked.
ple, alternate, and about 4 inches (10cm) long with a
CROSTINI TOPPED WITH OYSTERLEAF: Slice ba-
succulent-like, mucilaginous texture, and a fresh ocean
guette and toast lightly in 350°F (175°C) oven. Top
oyster flavor.
with a layer of butter. Arrange leaflets and flowers on
EDIBLE PARTS: flower, leaf bread.
HOW TO HARVEST AND EAT: When harvesting leaves,
95