Saltwort (Salsola komarovii) is a traditional Japanese culinary herb. One of the oldest vegetables in the world. Long, succulent leaves with an incredibly appealing, crunchy texture. Native to the salt marshes of Japan, but well adapted to regular soils. Add tender young leaves to salads and sushi, or steam longer stems for a unique and healthy side dish. Also called land seaweed, sea cress or "Okahijiki" in Japan. Medicinal: Rich in vitamins and minerals, including Vitamin A, calcium, and potassium.

•Heirloom
•Non-GMO
•American grown seeds
•Perennial
•USDA Zones: 8-10

Growing Instructions:
Direct seed (recommended): Direct seed in spring through midsummer. Sow seeds 1/8- 1/4" deep, 1-2 seeds every inch, in rows that are 12-18" apart. There is no need to thin, as saltwort continues to grow even when sown thickly. Successive sowings ensures a continuous harvest. Full sun to partial shade.

Transplant: Tamp seeds into the soil mix or just barely cover with soil and moisten. Transplant seedlings outside when they are 3-4" high, spacing seedlings 4-6" apart in rows that are 18" apart.


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*All information is provided for educational purposes only.