Saltwort (Okahijiki), Heirloom Herb Seeds

Saltwort (Okahijiki), Heirloom Herb Seeds — The Ancient Japanese “Land Seaweed” With Crunchy Succulent Leaves Rich in Vitamins and Minerals

Saltwort (Salsola komarovii) — also called Okahijiki, land seaweed, or sea cress — is one of the oldest vegetables in the world and a traditional Japanese culinary herb. 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. Rich in vitamins A and C, calcium, and potassium. Native to the marshes of Japan but grows easily in home gardens. Plants grow 8–18 inches tall. Leaves ready for harvest in 40–55 days. 50+ seeds per packet.

Why Grow Saltwort?

• One of the oldest vegetables in the world — traditional Japanese culinary herb
• Incredibly crunchy succulent texture — unlike any other garden green
• Rich in vitamins A and C, calcium, and potassium
• Versatile in Asian cuisine — salads, sushi, stir-fries, and side dishes
• Open-pollinated heirloom — save seed year after year

Growing Notes

Direct sow in full sun in spring. Sow seeds 1 inch apart in rows 12–18 inches apart, ¼ inch deep in fertile soil. Can also be started indoors and transplanted — space seedlings 4–6 inches apart in rows 18 inches apart when 3–4 inches tall. Keep soil consistently moist. Harvest leaves at 40–55 days.

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.