Salsola komarovii, Seaweed on land, Okahijiki, regular seeds - not treated and non-gmo
Salsola komarovii,
Salsola komarovii, commonly known as , land seaweed, or saltwort, is an annual succulent native to Japan, China, and Korea. It is valued for its crisp, juicy texture and mildly salty flavor, making it a traditional delicacy in Japanese cuisineSowing: Direct sow in spring through midsummer; seeds germinate in 7–14 days at 23–26 °C.
Soil: Prefers sandy or well-drained garden soil with a pH of 6–7.
Light: Full sun is ideal.
Watering: Keep soil consistently moist; avoid letting it dry out.
Harvest: Begin harvesting young shoots 40–55 days after sowing; younger stems are more tender.Culinary Uses
Okahijiki can be enjoyed raw in salads and sushi, or lightly cooked by steaming or stir-frying. It pairs well with seafood, tofu, and light dressings.
Packet 50 seeds
