SALSOLA or ‘Okahijiki’
Salsola komarovii
A japanese heirloom being one of countries oldest wild harvest vegetables (aka saltwort). The long, tubular succulent leaves are crisp and juicy with a salty flavour. Traditionally found growing wild in coastal salt marshes. Salsola is an easily grown annual that can grow in a wide range of soils. Can be eaten raw, steamed, sautéed or blanched in salads, a side vegie or garnish. 100 seeds.
Sowing Instructions
Sow in trays to transplant later or direct to garden position and keep moist and warm. Grows best when soil temp. 20˚C+. Successive sowings ensure a continuous harvest. Germinates in 1-2 weeks.
Climate
Cold, Temperate, Hot Arid, Tropics/SubTropics
Germination Type
Fast germinating seeds
Sowing Method
Direct, Transplant
Spacing/Spread
10cm
Row Space
30cm
Sowing Periods
| J | F | M | A | M | J | J | A | S | O | N | D | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Cool | ||||||||||||
| Temperate | ||||||||||||
| Sub-Tropical/Tropical |