They are marine bivalve molluscs and some species of oyster are edible. The ancient Romans already farmed oysters in special waters, and in France, this phenomenon of artificial cultivation developed sometime in the 17th century. The popularity of oysters rose to such an extent that, due to fishing at the turn of the 18th and 19th centuries, new possibilities and sources had to be sought to satisfy market demand. And so, oysters began to be farmed artificially for food off the Mediterranean and North American coasts.

They contain a high amount of glycogen (animal starch). They do not produce organic poisons in their bodies, which distinguishes them significantly from mussels, which are known for their toxin.

They have a sweet taste and a neutral nature. They support kidney and liver function. It cools the blood and supports fertility. It is not suitable for skin diseases.