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. Harvest promptly to prevent woody stems and prickly leaf tips. Add tender young leaves to salads and sushi, or steam longer stems for a unique and healthy side dish. Also called land seaweed or "Okahijiki" in Japan. Medicinal: Rich in vitamins and minerals, including Vitamin A, calcium, and potassium. Juice from the plant is used as a diuretic. Avg. 7,750 seeds/oz. Packet: 100 seeds.
Plant Cycle: (A) Days to Maturity or Bloom: 40-55
Learn more in the 'Symbols Explained' and 'Diseases Resistance' tabs!
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Notes:
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Additional Information:
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Disease Resistance:
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Growing Information:
Saltwort
DAYS TO GERMINATION: 7-14 days
SOWING TIME: SP/SU/FA
SEEDING METHOD: Direct or Transplant
SUNLIGHT PREFERENCE: Sun/Part Shade
PLANT HEIGHT: 8-18"
PLANT SPACING: 2-6"
HARDINESS ZONES: Annual
Symbols Explained:
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Micro Mix Component A mixture of greens harvested at the seedling stage. Eaten fresh as a salad ingredient. |
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Salad Mix Component A mixture of lettuce and greens with different colors, flavors and textures, harvested at a tender, baby, bite-size stage. For fresh salads. |
