Agretti is known as 'Okahijiki' or Land seaweed in Japan. A traditional Japanese culinary herb, Oriental Vegetable and Micro Greens. Leaves are long and succulent with an appealing crunchy texture and are rich in vitamins and minerals. Add tender young leaves to salads, fish dishes 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. Sow spring to mid summer or early autumn for outdoors or all year round with protection from glass or polytunnel.