Saltwort
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Traditional Japanese culinary herb.
Long, succulent leaves with an incredibly appealing, crunchy texture. Native to the salt marshes of Japan, but well adapted to less saline soils. Add tender young leaves to salads and sushi, or steam longer stems for a unique and healthy side dish. Excellent when grown for microgreen production, maturing 10–15 days from sowing. Also called land seaweed or “Okahijiki” in Japan.
Specs:
- Packet: 200 seeds
- Avg. 7,700 seeds/oz
| Size | Packet, 1/2 Ounce, 1 Ounce, 1/4 Pound, 1 Pound, 5 Pounds |
|---|---|
| DAYS TO GERMINATION | 7-14 days. |
| SOWING | 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. 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. |
| LIGHT PREFERENCE | Sun/Part Shade. |
| SOIL REQUIREMENTS | Saltwort is native to the salt marshes of Japan, but will grow well in less saline soils. |
| PLANT HEIGHT | 8-18". |
| PLANT SPACING | 4-6". |
| HARDINESS ZONES | Annual. |
| HARVEST | Leaves may be harvested for fresh use once the plants have become established. Harvest promptly to avoid woody stems and prickly leaf tips. |
| SCIENTIFIC NAME | Salsola komarovii |
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