salsola komarovii
Known as 'Okahijiki' or Land seaweed in Japan. A traditional Japanese culinary herb and Oriental Vegetable. Leaves are long and succulent with an appealing crunchy texture. Add tender young leaves to salads and sushi, steam longer stems for healthy side dishes. Rich in vitamins and minerals. Juice is used as a diuretic. Can be harvested at the seedling stage for micro greens or baby leaf stage for adding to salad mixtures.

General Sowing Information: Sow at closer denesity than normal, harvest when leaves are young and tender. Many varieties are cut and come again, successional sowings throughout the growing season will ensure a continuous supply of salad leaf.