Okahijiki - Oriental Salad , Oriental Saltwort (Land Seaweed)

Cut & Come again - Japanese  Hill Seaweed, (Circa 17th C Japan) Salsola komarovii iljin is a unique and aesthetically pleasing traditional Japanese culinary herb. It features intricately branched, bright green, long, slender, and succulent leaves with a crunchy texture reminiscent of seaweed. The young leaves are suitable for use in sushi and other oriental dishes or can be added to salads to enhance taste and texture. They are crispy and juicy when fresh and can also be briefly sautéed and served warm as a complement to fish dishes. This herb is significantly higher in vitamins and minerals compared to spinach. It is an annual plant that can be harvested multiple times throughout its growing season (often confused with Agretti)., Seed Count Approx - 100 avg 

  SOWING - Sow 5mm deep into moist, well-drained seed compost. Space seeds at 10cm. Germination takes 7-10 days approx. or Sow outside in Mid Spring, Sow seeds successionally every 2-3 weeks liberally harvesting from June – Nov, Thin seedlings when large enough to handle to 15cm spacing.