10 Things You Probably Didn't Know About Oysters

When the Dutch first arrived in Manhattan during the 17^th century, the island was covered in oyster beds, and oysters were a treat they were thoroughly enjoyed. As more settlers came in and New York grew as a city, so did the consumption of this popular mollusk. By the 19^th century, the oyster beds found in New York Harbor were the largest source of these creatures worldwide.

In the city itself, you could get raw oysters from street vendors or go to what was called an oyster saloon and find oysters cooked in all sorts of ways including scalloped, fried, dipped in butter, pan-roasted and made into a stew. Unfortunately, this obsession with the mollusk caused mass destruction to the oyster beds, and they were all but wiped out. Today, there has been a strong push to revitalize the native oysters, though the days of having the streets of Manhattan glistening with shells are long gone.

Sure you have over a hundred varieties of oysters, but did you know that all of these hail from only five species? And of those you have the Pacific Oysters (or Japanese Oysters), Kumamoto Oysters, European Flat Oysters, Atlantic Oysters, and Olympia Oysters. Aside from the water they grow in, what makes these bivalves different from each other are the shells. The European Flat has a large, straight shell with fine ridges, whereas the Pacific Oysters are smaller with wavy casings.

Kumamotos are also smaller, and the shell is rounder and pale, which is similar to the Olympias, though this one has a smoother shell with a bit of iridescent coloring. Finally, the Atlantic species looks like a comma or teardrop and tends to be on the larger side.

Forget Champagne. At the Brooklyn restaurant Maison Premiere, oysters and absinthe are all the rage. "The combination of briny, mineral-rich oysters and the soft fennel and mint of the absinthe struck a chord with the American palate and brings each element to light in a new way," says Ben Crispin, the restaurant's maître d'. "While a mug of stout or a glass of Champagne is great, it is absinthe and oysters that really make a perfect match." Here, they serve over two dozen types of absinthe and just as many varieties of oysters, so it stands to reason the folks behind the restaurant know what they are talking about.

Despite any hopes you have of popping open an oyster and finding a gleaming pearl, the oysters we eat don't actually make these precious gemstones. While the edible oysters belong to the family Ostreidae, pearl oysters, or Pinctada, are part of the Pteriidae family. Of the seven main types that create the coveted orbs, each adds its own spin to the mix, giving them different colors, sizes, and shapes. Also, unlike the common oysters we know, Pinctada are found deep in the ocean, not near the surface.

Don't just chuck those used empty oyster shells in the garbage. The shells are great for helping your garden flourish. The reason for this is calcium, and the oyster shell is chock-full of it. This chemical can improve the soil's pH balance, adds nutrients to the plants and strengthens their cell walls, all of which lead to healthy produce and brighter flowers. So next time, think twice about throwing the shells away and use them as fertilizer instead.