Oka Hijiki Mustard
Salsola komarovi
Conventionally Grown
AKA Saltwort. This cool season annual is native to Japan’s salt marshes, but will thrive in a variety of soils. Traditionally used in side dishes and salads, it is mainly eaten fresh or lightly steamed. It can also be dried and rehydrated later. A member of the Amaranthaceae family, the appearance is grass-like, but the greens have a tasty, tart, and salty flavor with an underlying nuttiness. This plant does best in mild temperatures; sow in early spring or late summer.
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Growing instructions
Direct sow between last frost date and early fall. Sow seeds liberally, lightly cover with soil and keep moist. Prefers cooler weather and can become tough and prickly in midsummer heat; succession sow for the best continuous harvest. Harvest the young leaves often for fresh use, or eat them lightly steamed.
Product Details
| Days to Maturity | 35 |
|---|---|
| Days to Germination | 7-14 days |
| Width at Maturity | 12" |
| Height at Maturiry | 18" |
| Sun Conditions | Full to Partial Sun |
| Planting Depth | 1/4" |
| Row Spacing | 18" |
| Plant Spacing | 6" |
