Also known as “seaweed on land” or saltwort, this nutritious, grass-like green grows wild in Japan’s salt marshes and is also commercially cultivated. Its 12” long, matchstick leaves are excellent sources of vitamin A, calcium and potassium. Tender, young leaves are appreciated for their tart, salty flavor and succulent texture and are mainly eaten fresh or lightly steamed. Also grown as microgreens.
- Cool season annual
- Approx. 800-870 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- Maturity: Approx. 30-40 days
- Planting season: Spring to early summer or early fall
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Cultivation: Prefers mild and cool temperatures. Prepare fertile, well-drained soil. Sow seeds in spring or early fall. Pre-chill seed for 7 days at 41°F for better germination. Germination temperatures from 20-30*C for 14 days. The only special treatment would be to use light during the 8 hour period at the high temperature (30*C). Seed liberally and cover seed lightly with soil. Keep soil moist. Fertilize as needed.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Blanch tender leaves briefly in salty water, then refresh in an ice bath and add to salads. Or simply steam for a few minutes and serve with mustard or vinegar.