Saltwort, Culinary & Medicinal Herbs,

Saltwort is a traditional Japanese culinary herb. One of the oldest vegetables in the world. Long, succulent leaves with an incredibly appealing, crunchy texture. Add tender young leaves to salads and sushi, or steam longer stems for a unique and healthy side dish. They are also called land seaweed, sea cress, or "Okahijiki" in Japan. Rich in vitamins and minerals, including Vitamin A, calcium, and potassium. It is native to the marshes of Japan but can be grown in home gardens. Plants grow 8-18" tall and produce succulent-like long and bright green leaves. These crunchy fresh leaves are most commonly used in Asian cuisine and sushi. They also make for a great side dish or addition to salads, and are an excellent source of vitamin A and calcium. Leaves are ready for harvest after 40-55 days.

Seeds do best when sown directly in full sun in the spring. Plant seeds 1" apart in rows 12-18" and ¼" deep in fertile soil. Seeds can also be sown indoors and transplanted. When transplanting, space seeds 4-6" apart in rows 18" apart when the seedlings have reached 3-4" in height.

Pkt Size/Approx. Seeds
0.1 g ~50 Seeds

•(Salsola komarovii)
•Heirloom
•Annual Crop
•GMO-Free
•Open-Pollinated
•USA-grown Seeds
•Square Foot Garden Spacing 2
•USDA Zones: All Zones in the U.S.A