Saltwort (Okahijiki), Heirloom Herb Seeds

Saltwort (Okahijiki), Heirloom Herb Seeds — The Ancient Japanese “Land Seaweed” With Crunchy Succulent Leaves That Hold Their Crunch Even When Cooked

Saltwort (Salsola komarovii) — also called Okahijiki, land seaweed, or sea cress — is one of the oldest vegetables in the world and a beloved traditional Japanese culinary herb. Traditionally grown in the salt marshes of Japan, this vibrant green annual produces long, slender, succulent needle-like leaves with an incredibly appealing crunchy texture unlike any other garden green. Rich in vitamins A and C, calcium, and potassium — and uniquely, it retains its satisfying crunch even after cooking. Add tender young tips to salads and sushi for a fresh, mildly salty seaside bite, or steam and blanch for a nutritious side dish. Thrives in saline, sandy, and poor soils where many herbs struggle. 40–70 days.

Why Grow Saltwort?

• One of the oldest vegetables in the world — traditional Japanese culinary herb with centuries of use
• Holds its crunch even when cooked — a rare and prized quality in a leafy green
• Crunchy, mildly salty, fresh flavor — like the seaside in your garden
• Rich in vitamins A and C, calcium, and potassium — nutritious and flavorful
• Thrives in saline, sandy, and poor soils — tolerates conditions that defeat other herbs
• Perfect for containers — compact, tidy, and productive in small spaces
• Open-pollinated heirloom — save seed year after year

In the Kitchen

Harvest tender young tips and toss raw into salads for a fresh, crunchy, mildly salty bite — a perfect complement to seafood and sushi. Blanch briefly and dress with sesame oil, soy sauce, and rice vinegar for a classic Japanese ohitashi. Stir-fry quickly with garlic and ginger. Add to miso soup, ramen, or cold noodle dishes. Use as a garnish for sashimi and sushi platters — its texture and appearance mimic hijiki seaweed beautifully. The stems and leaves retain their signature crunch even after cooking — making it as texturally satisfying hot as it is cold. Harvest young — older leaves become tough and prickly.

Growing Notes

Direct sow in spring or early summer ‘‘inch deep in well-drained, sandy or average soil (pH 6.0–7.5) in full sun to partial shade. Space seeds 4–6 inches apart in rows 12–18 inches apart. Can also start indoors 2–3 weeks before transplanting — transplant when seedlings reach 3–4 inches tall. No thinning required — crowded plants still thrive. Maintain moderate, consistent moisture; avoid waterlogging. Tolerates saline, sandy, and poor soils. Successive sow every 2–3 weeks for a continuous harvest of tender young tips all season. Harvest snipping young tender tips regularly — do not let leaves mature to prickly stage.

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