{"product_id":"saltwort-okahijiki-heirloom-herb-seeds","title":"Saltwort (Okahijiki), Heirloom Herb Seeds","description":"\u003ch2\u003eSaltwort (Okahijiki), Heirloom Herb Seeds — The Ancient Japanese “Land Seaweed” With Crunchy Succulent Leaves That Hold Their Crunch Even When Cooked\u003c\/h2\u003e\u003cp\u003eSaltwort (\u003cem\u003eSalsola komarovii\u003c\/em\u003e) — 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.\u003c\/p\u003e\u003ch3\u003eWhy Grow Saltwort?\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOne of the oldest vegetables in the world\u003c\/strong\u003e — traditional Japanese culinary herb with centuries of use\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHolds its crunch even when cooked\u003c\/strong\u003e — a rare and prized quality in a leafy green\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrunchy, mildly salty, fresh flavor\u003c\/strong\u003e — like the seaside in your garden\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRich in vitamins A and C, calcium, and potassium\u003c\/strong\u003e — nutritious and flavorful\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThrives in saline, sandy, and poor soils\u003c\/strong\u003e — tolerates conditions that defeat other herbs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect for containers\u003c\/strong\u003e — compact, tidy, and productive in small spaces\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOpen-pollinated heirloom\u003c\/strong\u003e — save seed year after year\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eIn the Kitchen\u003c\/h3\u003e\u003cp\u003eHarvest 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 \u003cem\u003eohitashi\u003c\/em\u003e. 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. \u003cstrong\u003eHarvest young\u003c\/strong\u003e — older leaves become tough and prickly.\u003c\/p\u003e\u003ch3\u003eGrowing Notes\u003c\/h3\u003e\u003cp\u003eDirect 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.\u003c\/p\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDays to Harvest\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e40–70 days; young tips ready in 2–6 weeks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDays to Germination\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e7–14 days at 70–75°F\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePlant Height\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e8–18 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePlant Width\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e4–6 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eLeaf Texture\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSucculent, needle-like, crunchy — retains crunch when cooked\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlavor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMildly salty, fresh, crunchy — like land seaweed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNutrition\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRich in vitamins A and C, calcium, potassium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePlanting Depth\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e⅛–¼ inch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePlant Spacing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e4–6 inches (crowding tolerated)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRow Spacing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e12–18 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSoil\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWell-draining, sandy to average; tolerates saline and poor soils\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eLight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFull sun to partial shade\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eUSDA Zones\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e4–8 (cool-to-warm season annual)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAlso Known As\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOkahijiki, land seaweed, sea cress\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eLatin Name\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cem\u003eSalsola komarovii\u003c\/em\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eType\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHeirloom, Open-Pollinated, Non-GMO, Annual\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cp\u003e\u003cem\u003ePacked and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.\u003c\/em\u003e\u003c\/p\u003e","brand":"Box Garden Seeds LLC","offers":[{"title":"0.1 g ~50 Seeds","offer_id":41712219029638,"sku":"75-922-26 OT","price":4.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2669\/3330\/files\/il_fullxfull.4576130877_3b4w.jpg?v=1748966549","url":"https:\/\/bgseedsllc.com\/products\/saltwort-okahijiki-heirloom-herb-seeds","provider":"Box Garden Seeds LLC","version":"1.0","type":"link"}