Okahijiki Saltwort

Okahijiki, or land seaweed, is one of Japan's oldest vegetables. The long, thin, bright green shoots are crisp with a naturally salty flavor, perfect for stir-fries, sushi, and salads. It matures very fast, grows well in containers, and thrives in hot weather.

At a glance

• Variety: Okahijiki saltwort (Salsola komarovii)
• Type: Heirloom Japanese green, open-pollinated, non-GMO
• Shoots: Long, thin, bright green, crisp
• Sun: Full sun
• Traits: Fast maturing, heat loving
• Use: Stir-fries, sushi, salads

Best for

• Crunchy, salty salad accents
• Stir-fries and Japanese dishes
• Sushi garnishes
• Hot-weather and container gardens
• Fast, novel harvests

How to grow

Direct sow after the soil has warmed in full sun with well-drained soil, or grow in containers. The plants enjoy heat and grow quickly. Harvest the tender young shoots while crisp, cutting regularly to encourage fresh growth.

Flavor profile

Crisp and refreshing with a natural salty-mineral note that gives it the land seaweed name.

About MIgardener

MIgardener is a Michigan-based family company offering affordable, non-GMO heirloom seeds and gardening supplies, with a mission to make growing your own food simple and accessible.